Chili Con Carne with Coriander rice and Nachos
Ingredients
For the Chili Con Carne
- 2 pounds lean ground Beef
- 1 large onion
- 1 Red Bell pepper
- 1 Yellow Bell pepper
- 1 tablespoon smoked chili flakes
- 2 tablespoons smoked Paprika
- 2 tablespoon ground Cinnamon
- 1 tablespoon ground Cumin
- 2 tablespoons dried Oregano
- 1 teaspoon Garlic flakes
- 3 tablespoons cake flour
- 2 cans diced tomato
- 500 ml prepared beef stock
- 1 can black beans drained
- 1 teaspoon freshly ground Black Pepper
- 2 teaspoons Himalayan Salt
- 2 tablespoons olive oil
For the Chili and Coriander rice
- 1 1/2 cups of rice uncooked
- ¼ cup fresh Coriander
- ¼ fresh chili seeds removed
- ½ teaspoon Himalayan salt
- ½ teaspoon freshly ground Black Pepper
- 2 tablespoons sherry vinegar
- ½ tablespoon olive oil
- Fresh Coriander and nacho chips to serve.
Instructions
For the Chili:
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Measure out all the spices and put them aside.
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Chop the onion and bell peppers into a medium dice. If you prefer a smaller cut, that is fine as well.
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Pour olive oil into pot and place on a medium heat. Add onions and stir constantly until the onions are translucent and starting to turn golden.
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Add the spices. Stir constantly to prevent burning.
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Add the flour. Stir until the onions are evenly coated.
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Add and brown the ground beef.
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Pour in the stock and canned tomato. Bring to the boil and reduce to a simmer for thirty minutes, stirring and scraping regularly to prevent burning.
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Add the bell peppers once the sauce has reduced.
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Add the black beans.
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Check seasoning and adjust if needed.
For the Rice:
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Prepare rice.
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Finely chop coriander and chili and combine with vinegar, olive, and seasoning before stirring through the rice.
To Serve:
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Serve Chili with the Chili and Coriander rice and nachos. Top with fresh coriander and lemon.