Chilly Con Carne Red PepperBack
Chilli Stuffed Peppers
- Traditionally chili con carne has red peppers within the recipes. We have gone one step further by roasting sweet peppers and stuffing meaty chilli con carne to create flavours which are out of this world. The sweetness of the peppers combined with the heat of the chilli con carne are a match made in a super flavour.
- 500g minced beef, for the chilli con carne
- 2 onions, for the chilli con carne
- 1 clove Garlic, for the chilli con carne
- 1 celery stick, for the chilli con carne
- 5 red peppers, 2 for the chilli con carne
- 1 carrot, for the chilli con carne
- 1 tsp cumin powder, for the chilli con carne
- 2 tsps Gran Luchito Smoked Chipotle Paste, for the chilli con carne
- 1 tsp ground cinnamon, for the chilli con carne
- 400g kidney beans, for the chilli con carne
- 800g chopped tomatoes, for the chilli con carne
- 1 small bunch fresh coriander, for the chilli con carne
- 1 cup dry rice
- 2 cups water
- 1 handful cheddar cheese
Total time required 2 hrs 30 mins
- Preparation time: 1 hr 30 mins
- Cooking time: 1 hr
- Start with the chilli. Finely chop all the fresh veg (onion, garlic, celery, carrot, peppers) and gently fry in olive oil for 8-10 mins or until nice and soft in a large casserole dish.
- Throw in the Gran Luchito Chipotle Paste, cumin and cinnamon.
- Add the tomatoes, kidney beans and finely chopped coriander stalks.
- Fry the minced beef in 2 tsp of olive oil in another frying pan to brown (this will add flavour to the meat) then add to the other ingredients.
- Add salt & pepper.
- Put a lid on it, leaving a small gap and cook on a low heat for about an hour (longer if you have time.
- Meanwhile, get preparing your peppers. Cut each one in half (from top to bottom; if you care about presentation, try to cut the stalk down the middle so each half has half a stalk).
- Remove the seeds and make cavity as hollow as possible.
- Lay them on a baking tray hollow side up and drizzle with olive oil and sprinkle with salt & pepper.
- Roast for 20mins at 180C. Remove from oven and leave to cool.
- Meanwhile, cook your rice (see packet for instructions).
- Taste your chilli and add more seasoning if necessary. If too liquidy, remove the lid and cook uncovered for a while.
- Once happy with your chilli, mix it with the rice and a handful of chopped coriander leaves (we went for about 60% chilli to 40% rice).
- Top with a little cheese and pop back in the oven for a while to heat through and melt the cheese.
- Season to taste and sprinkle remaining coriander leaves before serving.