|2 sticks stick||Celery Celery|
|2 cloves clove||Garlic Garlic|
|1 tins tin||Chickpeas Chickpeas|
|1 tins tin||Chopped Tomatoes Chopped Tomatoes|
|1 handfuls handful||Coriander Coriander|
|1 tsp tsp||Dried Red Chilli Pepper Dried Red Chilli Pepper|
|2||Red Pepper Red Pepper|
|2 tbsp tbsp||Balsamic Vinegar Balsamic Vinegar|
|500 g g||Beef Mince Beef Mince|
|500 g g||Natural Yoghurt Natural Yoghurt|
Luke's Chilli Con Carne
- Peel and finely chop the onions, garlic, carrots and celery - don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
- Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
- Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
- Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
- Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
- Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt,guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.