THE Chili Con Carne RecipeThe Food group combo in the chili con carne recipe:
Don't know what I'm on about? Learn more about the food groups here.
The ingredients:
Recommended Spices/Extras:
Chili Con Carne Recipe1) Take your large pot and drizzle olive oil in so that it covers the base of the pot. Usually 3-6 tablespoons.But don't heat it yet.2) Dice the butternut squash into small chunks. If you have a steamer, steam the vegetables until they are soft. Steaming veg retains more nutrients that cooking. Otherwise, soften in a pot on a medium-low heat. 4) Now steam the veg. Or, heat the pot and cook the Corgettes and Peppers. They'll soften quicker than the butternut. If you used a steamer, you may have to steam the butternut for longer, before it softens. By now all of the Veg should be soft and yummy! 5) Then take 500g of minced meat (preferably fresh from the butcher, as it may be cheaper and tastier than the supermarket)! Cook in the pan/wok until the meat has turned brown. Add the Veg to the pan/wok.
7) Now add 1 tsp of cumin, thyme and paprika. Half a tsp of chili powder/sauce and the secret ingredient, a tbspoon of cocoa powder. Stir Well. Place the lid on the pot and keep on a low heat for 20 mins, stirring occasionaly. 8) Now start the rice. Place the rice in the smaller pot with water. The water should, just cover the top of the rice. Add a tbspoon of Red palm or Canola oil and a tsp salt. Cook on a medium heat, adding water when needed, for 20 mins. 9) It'll be ready once the rice is soft and all of the water has been aborbed. The chili con carne recipe is now complete. 10) Bon Apetite.
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