Good Old Chili Con Carne

Name: Good Old Chili Con Carne
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 medium onions; 2 garlic cloves; 2 medium carrots; 2 celery ribs; 2 red bell peppers; olive oil, to taste; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; sea salt, to taste; ground black pepper, to taste; 15 ounces garbanzo beans; 15 ounces kidney beans; 14 ounces diced tomatoes; 1 lb ground beef; 1 small bunch cilantro; 2 tablespoons balsamic vinegar; 2 cups basmati rice; 2 cups natural yogurt; 1 cup guacamole; 1 lime

Submitted by AmyZoe

"I used sausage instead of beef. Recipe courtesy of Jamie's Food Revolution."

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Ready In:: 1hr 20mins
Ingredients:: 21
Serves:: 6

ingredients

2 medium onions
2 garlic cloves
2 medium carrots
2 celery ribs
2 red bell peppers
olive oil, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
sea salt, to taste
ground black pepper, to taste
15 ounces garbanzo beans
15 ounces kidney beans
14 ounces diced tomatoes
1 lb ground beef
1 small bunch cilantro
2 tablespoons balsamic vinegar
2 cups basmati rice
2 cups natural yogurt
1 cup guacamole
1 lime

directions

Peel and finely chop the onions, garlic, carrots, and celery.
Halve the bell peppers, remove the stalks and seeds and roughly chop.
Place your largest casserole-type pan on a medium high heat.
Add 2 lugs of olive oil and all your chopped vegetables.
Add the chili powder, cumin, and cinnamon with a good pinch of salt and pepper.
Stir every 30 seconds for about 7 minutes until softened and lightly colored.
Add the drained garbanzo beans, drained kidney beans, and the canned tomatoes.
Add the ground beef, breaking any larger chunks up with a wooden spoon.
Fill one of the empty tomato cans with water and pour this into the pan.
Pick the cilantro leaves and place them in the refrigerator.
Finely chop the washed stalks and stir inches.
Add the balsamic vinegar and season with a good pinch of salt and pepper.
Bring to a 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.

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RECIPE SUBMITTED BY

AmyZoe

Nampa, Idaho

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.

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