Chilli Con Carne

This recipe is a family favorite!

Serves 6

2 medium onions                                                          

3 cloves of garlic                                                          

2 medium carrots                                                       

2 sticks celery
olive oil                                                       

1 teaspoon mexican chilli powder                              
1 teaspoon ground cumin                                          
1 x 400g tin red kidney beans
1 x 400g tin chick peas
2 x 400g tins diced tomatoes
500g minced beef
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon ground cinnamon
 1x tin water                                                      

How to make

Peel and finely chop onions,  celery, carrots and garlic. Put 2 tablespoons olive oil in large saucepan or caserole dish on low heat and add chopped carrots, celery, onions, garlic, cumin, cinnamon, chilli powder,  salt and pepper. Cook for 10 minutes over low heat until vegetables softened and lightly coloured. Add drained chick peas, red kiney beans and the 2 tins diced tomatoes . Break up mince and add to pan along with the brown sugar and balsamic vinegar. Add 1 can water and bring to the boil then simmer over very low heat for about one and a half hours, stirring occasionally.

Serve with

Rice or mashed potatoes, sour cream and avocado.