A staple for many kitchens each winter is a hearty chilli con carne. It is easy quite easy to make, very affordable and does well at serving a large family. However rather that purchase questionable quality and store-bought variations, the best is made in the comfort of your own kitchen.
The following recipe is easily adaptable to suit vegan preferences.
Ingredients 1 can (540 ml / 19 ounces) each of red, white and black beans ¾ pounds (340 grams) each of lean ground beef and pork 1 can (796 ml / 19 ounces) of diced tomatoes 1 - 2 large white onions (chopped) 2 cloves of fresh garlic (minced) 1 tablespoon chilli powder 1 tablespoon ground cumin 2 teaspoons ground cinnamon 3 tablespoons olive oil
Directions Over a low to medium heat, add olive oil to large pan and feed in onion with garlic. As the onion begins to soften, likely two to three minutes, add cinnamon, cumin, chilli powder and fresh minced garlic. Stir and allow tastes to mix together for another minute.
In a separate large pan, brown ground beef and pork. Excess moisture can be drained and will vary depending upon the leanness of meat but rather than discarding set aside in-case you wish to add back to the mixture. As the meat is changing tone, transfer to large pot and add diced tomatoes as well as mix of spices.
At this stage, cover the pot and allow the chilli to simmer for upwards of one hour. Naturally review moisture level and adjust accordingly with either filtered water or fluid from the browning of meat.
Should you prefer the vegan option (hence carne-less) you will likely add one to two cups of water to the mix as it begins to cook.
Naturally you can increase the spice component to suit personal preference.
Prepared by John Davies
John’s present supplement stack starts daily with the “athlete’s advantage”, Modern BCAA+™, SuperCissus®, USPlabs PowerFULL® and USPlabs PRIME®, along with additional use of Yok3d®, USPlabs AP™ depending upon his training cycle.
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