These Snack Tuesday posts are ment to be easy, and quick things for you to make when you are in a hurry, and just want something tasty on the go.
It can be recipes containing vegetables, and some chicken or cheese based dishes..either way they are all good, easy, and well worth eating. The one pictured below was something a good friend of mine made on Saturday for a girls night, and then we took some with us when we went hiking on Sunday.
This Chilli Con Carne is to die for, and when you pair it with some fresh salad, garlic bread, and chips (like the once you use for taco) it just makes all the difference.
It was somehow even better the day after out in nature on a cold Sunday in fall.
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1kg/2¼lb lean beef mince
- 250ml/9fl oz red wine
- 2 x 400g cans chopped tomatoes
- 3 tbsp tomato purée
- 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 stick cinnamon
- good shake of Worcestershire sauce
- 1 beef stock cube
- salt and freshly ground black pepper
- 2 x 400g can red kidney beans, rinsed and drained
- 1 large bunch coriander leaves, roughly chopped
- wedges of lime, to serve
This is what you do:
Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Pour in the red wine and boil for 2-3 minutes.
Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.
The recipe was taken from BBC as inspiration, but the food pictured was made with tender love and care by a friend.