Chilli Con Carne
Chilli con carne is a great recipe to have on hand for many occasions, particularly occasions such as garden parties where there may be lots of guests. This is an easy recipe to double, triple, etc, and can be prepared in advance and kept warm in the oven until serving.
- Ground beef (use a vegan mince or double the amount of beans to make suitable for vegetarians or vegans)
- 1 Large red onion finely diced
- 1 Diced chilli
- 3 Cloves of garlic grated or diced
- 1 Carrot finely diced
- 2tbsp Ground cumin
- 2tbsp Ground coriander
- 2tbsp Paprika
- ½tsp Ground clove
- Zest and juice of 1 lime
- 1 Tin peeled plum tomatoes
- 1 Tin of kidney beans (or other preferred bean
- Bell pepper (optional)
- Fresh Coriander
This easy and delicious chilli con carne is perfect for a weeknight meal or for a summer garden party.
- In a large dutch oven/cast iron pot heat a tbsp of vegetable oil and add in your beef to brown. once your beef is browned remove it from the pot and set aside.
- Add your onion, chilli and carrot into the pot with a pinch of salt to sweat for 1-2 minutes before adding your garlic and ground spices. Stir until the spices begin to smell fragrant and toasted at which point add the lime juice.
- Add a tin of pealed plum tomatoes and 50ml of water to the pot mix thoroughly. Cover and let simmer on low-medium heat for 15 minutes.
- Now is your chance to blend the sauce if you want to. Alternatively, just squash the plum tomatoes with a spatula if you prefer a chunky sauce. Season to taste.
- Add the beef back to the pot along with the lime zest and simmer for 15 minutes. Now try the chilli and if it is too sour add a little brown sugar or honey.
- your bell pepper (optional) and beans to the pot and simmer for 10 minutes. If it’s too dry add a little water. Mix through some chopped coriander.
- Serve in the pot family style topped with chopped coriander, alongside some boiled rice with some wedges of lime.
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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