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Dans la lune

November 11, 2015

Chilli con carne

chili corn can1

chili corn can2

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Chilli con carne

Print this recipe
Persons
5
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 15 minutes
Chilli con carne

Ingredients

  • 3 tbsp olive oil
  • 500g minced beef
  • 3 garlic cloves, crushed
  • 1 large onion
  • 3 sticks celery
  • 1 red pepper
  • 1 x 400g can red kidney beans
  • 2 x 400g cans chopped tomatoes
  • 2 bay leaf
  • 1 beef stock cube

For the sauce

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 1 tsp balsamic vinegar
  • 1 tsp paprika powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • A bit of black chocolate (8 to 10g)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • a dusting of pepper

  • 2 tsp chili powder or 2 tbsp Sriracha (optional)

Instructions

  • 1. Peel and finely chop the onions, garlic, celery. For the red pepper, remove the seeds then roughly chop.
  • 2. Add olive oil in a large, heavy saucepan and fry the garlic, the onion and then the celery until softened. Also add minced beef and saute with a wooden spoon.
  • 3. Add the tomato tins, tomato paste and all sauce ingredients. Stir until combined. You can put chili at this moment if you want. Then add chopped red pepper. Bring to a simmer, cover with lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
  • 4. Add the kidney beans. Cook for a another 15 mins, uncovered. Season with salt and pepper, if needed.
  • 5. Serve with steamed rice or bread fresh from the oven!
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