Jamie's Chilli Con Carne
Submitted by sarah hyland
Hearty ground beef simmers with chickpeas, kidney beans, carrots, and peppers in a cumin-spiked tomato base. This crowd-feeding chili serves 12 and tastes even better the next day.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
70 minThis is chili that feeds a crowd without breaking the bank. Ground beef stretches further with two types of beans, plus plenty of vegetables for bulk and nutrition.
The vegetable base gets a proper sweat before the meat and beans go in, building layers of flavor from the ground up. Cumin, cinnamon, and coriander create warmth without aggressive heat.
Balsamic vinegar is the surprise ingredient that adds subtle depth and balances the acidity of the tomatoes. After an hour of simmering, everything melds into thick, spoonable comfort.
Kitchen Tips
- Chop vegetables into similar-sized pieces so they soften evenly.
- Make this 1-2 days ahead. The flavors deepen as it sits.
- Freeze individual portions for easy weeknight dinners.
- Top with yogurt instead of sour cream for a lighter, tangier finish.
- Cornbread or tortilla chips are non-negotiable on the side.
Ingredients
Directions
To make your chilli:
Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove the stalks and seeds and roughly chop.
Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper.
Stir every 30 seconds for around 7 minutes until softened and lightly coloured. Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden 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. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper.
Bring to a boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching. Put the rice in 15 minutes before the end.
To serve:
Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves.
Comments
Yum, nothing is better than a bowl of warm chili on a cold day, filling, tasty and packed with goodness. Eat it with some crusty bread, delicious :-)