Chilli Con Carne
Chilli con carne, is there anything better to eat in Winter? Ladled on top of some brown rice with a few corn chips on the side and you’ve got yourself the perfect meal.
I decided to make up a batch of this chilli a few weeks ago to spice up what has turned out to be a very nippy few weeks. The first time I cooked this chilli I decided to triple the recipe and my pot was literally overflowing! These days I may go as far as doubling the recipe so there is enough to batch up for the freezer, in fact this chilli con carne tastes better after freezing because the flavour intensifies and it’s a great easy meal for the nights where cooking is the last thing I want to do after work.
On occasion I’ll also leave this chilli to simmer on the stove for a couple of hours to let the flavour develop further and so the sauce will thicken, in this case, throw the kidney beans in the pot about 15 minutes before you’re ready to eat.
Top this chilli con carne with some fresh coriander (if you’re a coriander lover), some of my Flavourtown Guacamole and sour cream and WHAM- get in my belly! You can also use this chilli con carne for burritos, nachos or tacos! Versatility is where it’s at.