Smokey chilli con carne with cannellini beans, topped with avocado, mascarpone cheese and a squeeze of lime. A summer bowlful of goodness that can be whipped up on the hob during the week or cooked slowly in the oven on a weekend.
With all this chopping and changing of the weather going on, I don’t know where I’m up to with food. One minute I want a warm bowl of the soup and the next I want a vibrant salad full of refreshingly light flavours. This chilli con carne is my compromise. Its a hearty and warming dish packed full of mince meat and beans, which is then summer-fied (yes summer-fied) with zesty limes, creamy mascarpone and refreshing avocado. Its all very Mexican and very delicious. And if you are in the mood for more Mexican-type food check out my chicken chipotle burrito recipe.
Summertime chilli con carne
To keep things simple I prefer my summertime chilli to be served without rice. Yep thats right – no rice, just a large bowlful of smokey chilli topped off with a mound of avocado.
A spoonful of mascarpone with a squeeze of lime on top brings the whole thing together and shoves the rice well and truly out of the picture. Add in a cold beer, a blast of sun, maybe a couple of friends to help you eat; and you have one phenomenally, brilliant meal.
The Cannellini Bean
Why the cannellini bean? Whats wrong with the kidney bean? Well nothing really but I feel the good old kidney bean has had its day when it comes to chilli. Any other bean is just as good and I do like to use the cannellini or sometimes the borlotti. Both have a softer texture than the kidney bean, which Ben and I have decided is good thing.
One pot chilli con carne
I think chilli is one of those dishes that I will always make again and again and again. Its so easy and can be whipped up in a flash if needs be. Its simple to make a large portion if you have company and it only requires one large pan. I have so much love for the chilli con carne.
If I have the time I prefer to load all the ingredients into an oven proof dish and then slow cook in the oven for a few hours. Or pop in the slow cooker if we are going out all day. This recipe uses smoked paprika, wine and tomato for the base of the sauce – left to simmer gently for few hour, these ingredients reduce down and infuse to create a wonderfully rich and smokey sauce – gorgeous.
No chilli con carne would be complete without ….chillies – of course. We like a good amount of spice in our house so I usually put two finely chopped chillies into the dish itself during cooking. Then I always have extra raw sliced chilli to serve on top. just for that extra kick – it also looks fab. But obviously this is personal preference. And if you like it super spicy then theres always tobasco 🙂
**Estimated nutritional information per serving and per 100g of chilli con carne without toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #whatsfordinner? hosted by TheLazyGastronome, #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and #recipeoftheweek hosted by a mummytoo.