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Chili Con Carne

Chili Con Carne

Chili Con Carne

Recipe by: Sonja Edridge

6 large potatoes
2 tbsp olive oil
1 large onion,
3 cloves garlic
2 medium carrots
1 stick of celery
1 red peppers, deseeded and chopped
12 tsp of olive oil
1 tsp fresh chili (optional)
2 tsp cumin
2 tsp coriander
1 tsp cinnamon
1/2 x 400g tin kidney beans, drained
2 x 400g tin chopped tomatoes
500g  free range beef mince
Serve in a baked potato with lashings of butter!
Fresh coriander
Sour cream
Chopped Avocado
Grated mature hard cheese
Wedges of lime
Preheat the oven to 220C fan. Wash potatoes & prick all over with a fork. Rub them all over with olive oil, place on a baking sheet and sprinkle with sea salt. Bake for 45-50 min.
Meanwhile, peel and finely chop the onions, garlic, carrots, celery & peppers. Heat a large stewing pan or pot with a glug of olive oil and add all your chopped vegetables. Add the chilli, cumin and cinnamon with a good amount of seasoning. Cook for about 6-10 minutes, stirring until softened and lightly coloured.
Add the kidney beans and tomatoes, then break up the mince as you add. Fill one of the empty tomato tins with water and pour this into the pan. Pick the leaves from the coriander and place them in the fridge. Finely chop the washed stems and stir in. Bring to the boil and turn the heat down to a simmer with the lid on halfway for about an hour, stirring every now and then.Slit the potatoes & add lashings of butter if desired then top with chilli, yoghurt, a good helping of grated cheese & some crushed avo. Squeeze over some lime & tuck in! Add more fresh chilli if you are game!

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