Should I mention how bad I am at photos again? No? Brilliant, thank you!
Although I wrote a blog post for both Friday and Saturday, neither of them ended up online last week. Friday’s post I literally lost because Word crashed and didn’t auto-save, so goodbye post about my recent homewares mini-haul, and Saturday’s was my WIR, however I needed to take some photos for it… which didn’t happen on Saturday as I was insanely busy, so I’ll likely post it through the week, but backdate it. It’s not easy maintaining a blog and working full time!
Anyway, despite being insanely busy on Saturday, or perhaps the reason why I was insanely busy, I did a fair amount of cooking, which as we all know is one of my favourite things to do.
The original menu plan for Saturday night was chili con carne stuffed peppers with sweet potato fries on the side, however, upon arriving at Morrison’s on Saturday afternoon I discovered one very big impediment to my menu: they only red peppers they were selling came in packs of three, however there were two green peppers and only one red pepper in the pack.
I will not waste money on unripe peppers!
The peppers were also quite small, meaning that I’d have to rethink my dinner strategy. Still committed to the chili con carne, I was incredibly sneaky/naughty and removed one of the red peppers from the triple packs and decided on a quick chili con carne recipe, served with lime and cilantro rice.
Typically when I make chili con carne (which is quite often, truth be told), I typically slow cook it for hours on the hob to really let the flavours infuse and to slow cook chunks of beef. However, this recipe is ready in about half an hour, uses minced beef, yet still packs a punch flavourwise (because why would I ever cook anything bland or boring?)
I’ve not included the recipe for the rice below, however, this will form its own recipe post one day (just not today). I also made my sweet potato fries, and my special ranch dipping sauce, with both recipes to come in the next few weeks.
Anyway, let’s get our chili on!
What Will I Need?
750g beef mince
1 tbsp olive oil
2 brown onions, diced
1 red pepper, diced
4 cloves garlic, minced
2 tsp paprika
1 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp ground cumin
400g tin diced tomatoes
400g tin red kidney beans, drained and rinsed
1 1/2 tsp vegemite (or similar)
1/2 tsp lemon juice
1/2 tsp lime juice
- In a large pot, heat the olive oil over medium heat before adding the onions and peppers and cooking for 10 minutes until the onion is soft
- Add the mince and spices and cook for 10-15 minutes over high heat, until the mince is browned completely.
- Stir through the tomatoes, kidney beans and vegemite and season with salt to taste, and cook over high for 5 minutes or until very hot.
- Stir through lemon and lime juice, and serve with coriander and lime rice.