When your weeks are busy, cooking becomes a tedious chore and takeouts are just so much easier! I speak from experience here. But sometimes I impress myself by being organised and cooking ahead. Chilli is one of those versatile dishes that can be eaten all week or frozen and reheated when you have unexpected guests, or you are once again to lazy too cook.
Nothing goes better with Chilli than some homemade guacamole! Lets!
Chilli Con Carne
2 tablespoons of olive oil
2 gloves of garlic
1 red pepper
1 teaspoon of chilli flakes
1/2 teaspoon of paprika
1/2 teaspoon of cumin
1/2 teaspoon of coriander
Salt and Pepper
500g of beef
1 tin of tomatoes
2 tablespoons of tomato paste
300 ml of beef stock
1 can of red kidney beans
3 tablespoons of frozen corn
1 haas avocado
A dash of peri peri sauce
1 teaspoon of lime juice
Salt and pepper
1 tablespoon grated cheddar cheese
Chilli Con Carne
Place a pan on medium heat and add oil.
Gently fry finely chopped onions, garlic and red peppers.
Add chilli flakes, paprika, cumin and coriander and let the spices cook so they can release their flavour.
Fry the mince until it is brown and coated in the spices - this should take about 5- 10 minutes.
Add the tin tomatoes, tomato paste and beef stock and stir, let it come to the boil.
Lower the heat so that it simmers, season with some salt and pepper and cover for 20 minutes.
Check and stir (but not too often) that it is not sticking to the bottom of the pan if it is turn the heat down lower.
After 20 minutes add the kidney beans and corn, bring it to the boil cover, lower the heat and let is simmer for another 10 minutes.
Take the lid of the pan and let it cook for a further 10 minutes to reduce the liquid. Chilli should be thick and not watery.
It is now ready to be served on a bed of rice, in a taco or baked with some nachos (full disclosure I have tried them all and they are delicious.)
Spoon out the flesh of an avocado into a bowl.
Roughly mash with a fork.
Add peri peri, lime juice, cheese, salt and pepper and mix.
Basically, that's it hey!
Spoon mountains of gaucamole ontop of your chilli and some thick yoghurt or sour cream if you fancy!