Wednesday, July 17, 2013

Taste


Chilli Con Carne

Ingredients
  • 1-2 tablespoons oil 
  • 1 brown onion, halved and finely chopped
  • 2 crushed garlic cloves
  • 1 medium carrots
  • 1 red capsicum
  • 1 med tin corn kernels
  • 3 celery sticks
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons cayenne pepper (optional)
  • 600-700 grams beef mince
  • 1 teaspoon worcestershire sauce
  • 400 gram can Italian diced tomatoes 
  • 1/2 cup red wine
  • 1/2 cup tinned red lentils or kidney beans
  • 2-3 small red chillies
  •  sea salt and freshly ground black pepper
  • 1 cinnamon stick
  • 2 tablespoons fresh coriander (leaves and stems)

Method

Heat the  oil over medium-high heat.  Add the onion and garlic, and cook until onion is soft. Next, add the ground herbs, pepper and chili. Stir for about a minute. Throw in the mince meat and continue to stir with a wooden spoon. Be sure to break up any lumps. Pour in the wine, add the worcestershire, and cover for around 5 minutes. 
Uncover, and add the tomatoes, the cinnamon stick, the fresh coriander, and the red lentils. Reduce heat to medium and simmer for around 20-25 minutes – enough time for your chili con carne to thicken. Stir occasionally, in between finely chopping the carrots, corn, celery, and capsicum. Remove from heat and stir through the veg, before tasting and adding sea salt and pepper to enhance.
Return to heat for a further 10-15 minutes, keeping on a low simmer. Serve with a fresh green salad – and don’t forget to take out the cinnamon stick!  This sort of dish really reaches its peak on the second day – enough time for all those yummy flavors to well and truly blend.


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The Boutique Markets Team