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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Chili Con Carne


2 medium onions
2 cloves of garlic
2 medium carrots
2 sticks of celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon
ground cumin
1 heaped teaspoon ground cinnamon
sea salt and freshly ground black pepper
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
2 x 400g tins of chopped tomatoes
500g good-quality minced beef
1 small bunch of fresh coriander
2 tablespoons balsamic vinegar
400g basmati rice
1 x 500g tub of natural yoghurt
1 x 230g tub of guacamole
1 lime


To make your chilli

1. Peel and finely chop the onions, garlic, carrots and celery � don�t worry about the technique, just chop away until fine
2. Halve the red peppers, remove the stalks and seeds and roughly chop
3. Place your largest casserole-type pan on a medium high heat
4. Add 2 lugs of olive oil and all your chopped vegetables
5. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper
6. Stir every 30 seconds for around 7 minutes until softened and lightly coloured
7. Add the drained chickpeas, drained kidney beans and the tinned tomatoes
8. Add the minced beef, breaking any larger chunks up with a wooden spoon
9. Fill one of the empty tomato tins with water and pour this into the pan
10. Pick the coriander leaves and place them in the fridge
11. Finely chop the washed stalks and stir in
12. Add the balsamic vinegar and season with a good pinch of salt and pepper
13. Bring to the 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

To serve your chilli

1. This is fantastic served with fluffy rice
2. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves
3. If you don�t fancy rice it�s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous
4. 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
5. I love to add a nice green salad to round it off