MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Good Old Chilli Con Carne
Categories: Loo, Stews, Main dish, Beef
     Yield: 8 Servings

     2 md Onions
     2    Cloves garlic
     2 md Carrots
     2    Sticks celery
     2    Red peppers
          Olive oil
     1    Heaped ts chilli powder
     1    Heaped ts ground cumin
     1    Heaped ts ground cinnamon
          Sea salt
          Freshly ground black pepper
   400 g  Tinned chickpeas
   400 g  Tinned red kidney beans
     2 x  400 g tinned chopped
          Tomatoes
   500 g  Quality minced beef
     1 sm Bunch fresh coriander
     2 tb Balsamic vinegar
   400 g  Basmati rice
   500 g  Natural yoghurt
   230 g  Guacamole
     1    Lime

 Peel and finely chop the onions, garlic, carrots and celery u donAt
 worry about the technique, just chop away until fine. Halve the red
 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 chilli powder, cumin and
 cinnamon with a good pinch of salt and pepper. Stir every 30 sec for
 around 7 min until softened and lightly coloured.

 Add the drained chickpeas, drained kidney beans and the tinned
 tomatoes. Add the minced beef, breaking any larger chunks up with a
 wooden spoon. Fill one of the empty tomato tins with water and pour
 this into the pan. Pick the coriander leaves and place them in the
 fridge. Finely chop the washed stalks and stir in. Add the balsamic
 vinegar and season with a good pinch of salt and pepper. Bring to the
 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.

 This is fantastic served with fluffy rice. Just divide the rice and
 chilli into big bowls or serve in the middle of the table and let
 everyone help themselves. If you donAt fancy rice itAs equally good
 with a nice hunk of fresh crusty bread, over a jacket potato or with
 couscous. Put a small bowl of natural yoghurt, some guacamole and a
 few wedges of lime on the table, and sprinkle the chilli with the
 coriander leaves. I love to add a nice green salad to round it off.

 www.jamieoliver.com

 M's note: I had a facsimile of this for dinner last night. It was ...
 ok ... but it warn't chili.

 From: Michael Loo                     Date: 05-29-16

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