Happy Thursday guys! Recipe of the day is Easy Chilli con Carne that is so comforting and heart-warming that will leave you asking for more. 🙂
Now the morning and nights are getting a bit chillier, and we’re well into September, I think it’s time to start with the Fall recipes. You’d probably think I’m behind, a lot of my fellow foodies have started sharing their delicious Fall (and Halloween) recipes. Truth is, I wasn’t ready to let go Summer. 🙂 However, I’m more than ready now and let the Fall recipes (including Halloween) begin! Expect lots of simple and delicious Fall recipes, including lots of Pumpkin & Squash. 🙂 Make sure to stay tuned..
What you need:
- Beans
- Onion
- Garlic
- Red Pepper
- Celery
- Carrots
- Tinned tomatoes
- Tomato paste
- Beef & Pork mince
- Paprika
- Black pepper
- Salt
- Olive oil
- Cheese
- Avocado
- Tortilla chips
- Fresh coriander
- Lime
- Chilli peppers
- Sour cream
This beautiful Chilli con Carne uses basic ingredients hence it’s a very budget-friendly recipe and it’s an ultimate Winter warmer. We do enjoy it really spicy but because of the kids, I add the chilli peppers when I serve it, at the end. All the toppings are optional but I’d highly recommend them. It wouldn’t be a Chilli con Carne without them . 🙂
The chilli is suitable for freezing so why not make a double batch and freeze some, for when you’ve got no time but crave a bowl of beautiful heart-warming meal.
Here’s how to make the Scrumptious Easy Chilli con Carne
Ingredients:
- 3 x 400g tinned mixture of beans (i.e. kidney, black, cannellini)
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper, chopped, 2 carrots, chopped
- 3 celery stalks, chopped
- 2 x 400ml tinned tomatoes
- 1tbsp tomato paste
- 800g beef & pork mince ( I used 50/50 ratio)
- 1tbsp paprika
- Salt and pepper to taste
- Olive oil
For serving:
- 150g Cheddar cheese (or any cheese you fancy), grated
- 200ml sour cream
- 2-3 chilli peppers, sliced
- Fresh coriander leaves
- 1 avocado, sliced
- Tortilla chips
- 1 lime
Preparation:
- Heat a pot with the olive oil and gently sweat the onion and garlic for 2-3 minutes. Add the rest of the veggies and cook for another 5 minutes. Add the mince meat, season it and cook for 10 minutes, stirring constantly.
- Finally, add the beans, tomato paste and tinned tomatoes. Use the empty tomato tins to fill them with water and wash any leftovers, then pour the water in the pot.
- Reduce the heat and leave to simmer for 20 minutes.
- Lastly, place the pot in a preheated oven at 170 and cook for around 1 hour and 30 minutes. Make sure to check the chilli during that time, in case it needs more water.
- Pour the chilli in bowls, add the sour cream, fresh chillies, avocado and coriander leaves. Serve hot with some lime wedges and tortilla chips to dig in.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a super tasty Thursday. x
