Monday and Tuesday night are usually double meal night as I'm at a night class on the Tuesday and want something quick and easy for tea. Tonight we had chilli con carne with guacamole and tortilla chips. Tomorrow I'll probably serve the chilli with rice or on jacket spuds.
I didn't realise how shockingly bad this photo was and the splodge of chilli on the bowl until I had uploaded it. The guacamole was a beautiful vivid green when I made it 5 min before the photo was taken, but it soon discoloured.
Chilli con carne
Serves 4
1 onion, diced
1 clove of garlic, crushed
500g beef steak mince
75ml port (or red wine)
1 red pepper, sliced
1 medium red chilli, finely sliced
1 tin of chopped tomatoes
1 beef oxo cube
dash of Worcestershire sauce
1 tbsp tomato puree
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
salt & pepper
1 tin of kidney beans
1) Fry onions and garlic until softened. Add mince, then cook until browned. Pour in port and boil for 3 min.
2) Stir in the remainder of the ingredients (apart from the kidney beans). Simmer for 50 min.
3) Add kidney beans and simmer for a further 10 min.
Guacamole
Serves 1-2
Juice of half a lime
1/2 a fresh red chilli, finely sliced
1 tsp coriander
1 ripe avocado
salt & pepper
1) Blitz all ingredients until you have a paste.
I love the warmth of a good chilli con carne. Using port is a good idea. Next time I make this I'll have to use port instead of red wine.
ReplyDeleteMmmmmm looks good :)
ReplyDeleteI love guacamole with chilli - I might have to make some next week now!
Hi, you have a really lovely blog, your food looks so delicious. I'm having guacamole tonight but can't follow your recipe cos im in america for the week and it's really hard to get hold of all the ingrediants here! Loads of stuff here is made from packets, it's shocking! Maybe we can link to each others blogs! Thanks for all the great recipes i can't wait to try it when i get home.
ReplyDeleteCame to look as I saw you on my technorati file thingy (don't know what you call it...) I want all of this lovely comfort food and you've definitely made me want to get the fire going. Your cottage sounds idyllic!
ReplyDeleteHiya, I read that you need to add olive oil to your guacamole to stop it discolouring.
ReplyDeleteI always forget to do this though, but then I tend to eat it all in one day so it doesn't seem to be a problem. :-)
Also, I tend to mash mine roughly with a potato masher so it has a chunky texture, not sure if that's a factor too.
The chilli sounds yummy, dont worry about Guacamole, its unavoidable:-) Thanks for sharing
ReplyDeleteX M
looks delicious and I love a good chili con carne. your blog is great!
ReplyDelete