Thank you to Mickala for sending me her Chilli con Carne recipe, it’s gluten-free and low in fat…but still looks really delicious. She has sent me her recipe along with her method 🙂 have a read and give it a go…..
1 Garlic Clove
1 Medium Onion
1 Large carrot
2 Peppers (any colour)
1 Tsp Ground Coriander
1 1/2 Tsp Ground Cumin
1 Tsp Hot Chilli Powder
Sprinkles Of Chilli Flakes – optional
1 1/2 Tsp Bovril
1/2 Tsp Sugar
2 or 3 Small Squares Of Grated Dark Chocolate (check it’s gf)
Salt & Pepper
500g Decent Mince Beef (from your local butcher)
1 Jar Medium Sized Bolognese Sauce (check labels for gluten)
1 Tin Plum Tomatoes
1 Tin Kidney Beans
Bunch Of Coriander
Chop onions, garlic, carrot and peppers. Not too big, not too small.
Heat up a good splosh of olive oil in a large heavy based saucepan and add the chopped veggies and garlic.
Fry for a few minutes until softened, add the cumin, coriander and hot chilli powder and stir every minute for 7 minutes.
At the same time fry off the minced beef in a separate pan.
Add the can of tinned tomatoes and the jar of bolognese sauce to the veggies and spices. Give it a big stir.
Carefully pour hot water into the sauce jar so its half full, swish it around so none of the sauce is wasted and add this to the pan.
Drain the fat off the cooked mince and add the meat to the saucy veggie pot.
Drain the kidney beans and throw these into the mix.
Grind some salt and pepper into the pan, a splash of wine (optional), the bovril (trust me), grated chocolate pieces, chilli flakes and sugar. Big stir.
Set aside some coriander leaves for later, chop up the coriander stalks and add them to the chilli.
Bring to the boil and then simmer with the lid askew for 1 hour. Stir every now and again to stop your delicious dinner sticking to the bottom of the pan.
Once the chilli has been cooking for 40 minutes its time to put your rice on. Rinse the rice well in running water to remove the yucky starch, add to a pan of salted boiling water for about 5-10 minutes, drain saving the water and then steam over the reserved water in a fine metal colander for 10 minutes.
Taste chilli to check it is hot & spicy enough for you, season with S & P to taste and serve with the fluffy rice.
Chop the coriander leaves and sprinkle on top.
I always like to grate some cheddar cheese on the top for extra indulgence.
Give yourself a huge pat on the back for making the tastiest chilli ever.
Wash it all down with a frozen margarita 🙂
Arriba Arriba xx