Chilli Con Carne

SERVES:  6  |  PREP TIME:  20 MINS  |  COOK TIME:  1 HOUR

INGREDIENTS

 500g Blacker Hall Steak Mince

2 medium onions

2 cloves of garlic

2 medium carrots

2 sticks of celery

2 red peppers

1 heaped teaspoon chilli powder

1 heaped teaspoon ground cumin

1 x 400g tin of chickpeas

1 x 400g tin of red kidney beans

2 x 400g tins of chopped tomatoes

1 small bunch of fresh coriander

2 tablespoons balsamic vinegar

sea salt and black pepper

METHOD

Peel and finely chop the onions, garlic, carrots and celery. Halve the peppers, remove the stalks and seeds and chop. Place your largest casserole-type pan on a medium high heat and add 2 glugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon. Stir every 30 seconds for around 7 minutes until softened and lightly coloured. Add the drained chickpeas, drained kidney beans and the tomatoes, then add the steak mince, breaking any larger chunks up with a spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge, save to garnish your dish when you’re serving up!

Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again.

•  Rice