Chili con carne Jamie Oliver

Submitted by enr on 08 Feb 2010
2 onions
2 cloves garlic
2 carrots
2 sticks celery
2 red peppers
1-2 tsp chili powder 1 tsp ground cumin 1 tsp cinnamon pepper, salt
400 g red beans canned
400 g canned chickpeas
800 g crushed canned tomatoes
500 g beef
few sprigs of fresh coriander
2 tbsp balsamic vinegar
Onions, garlic, carrots and celery cleaned and finely. Peppers cleaned of seeds and also cut. Vegetables fried in a little olive oil in a large saucepan. Add the spices and cook for about 7 minutes, stirring frequently. Add the drained chickpeas and beans and tomatoes. Add the minced meat by crushing with a mixer. Add 500 ml water. The leaves of coriander are separated from stethe base and harvested in a refrigerator and stethe base are cut and added to chili. Then put the vinegar, salt and pepper, allow to boil, then reduce the stove and let the dish simmer covered for about 1 hour. Serve over fluffy rice or nachos chips or bread. You can garnish with yogurt, sour cream and guacamole.
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08 Feb 2010