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 tabasco 🙂
Smokey, Cannellini Bean Chilli
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 shallots finely chopped
- 500 g lean mince meat
- 1 tsp hot chilli powder
- 1 tsp smoked paprika
- 200 ml red wine
- 1 red pepper diced
- 3 celery sticks thinly sliced
- 1 or 2 red chilli peppers finely chopped
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tin cannellini beans drained
- 1 avocado
- 250 g tub of mascarpone cheese
- 1 red chilli sliced
- 1 lime cut into quarters
- Large pan with lid if cooking on the hob
- Oven proof dish with lid if cooking in the oven
- OR use slow cooker
- This dish can be prepared slow cooked in the oven or in a slow cooker. The instructions below are for a faster cooking time using a large pan on the hob.
- In large pan gently heat one tbsp of olive oil. Add the diced onions and shallots and sweat down gently. Once the onions have cooked down, turn up the heat, add the mince meat, and sprinkle in the chilli powder and smoked paprika. Stir well and and cook until the meat has browned all over.
- Next, keeping the heat on high, pour in the wine and de-glaze the pan (use the wine to scrape off any brown bits that may have stuck to the bottom of the pan). Simmer and reduce the wine by half before adding the peppers, celery, fresh chillies, tinned tomatoes, tomato puree, and cannellini beans. Mix together well and bring to the boil.Turn the heat down to a simmer, clamp on the lid and leave to cook for 30 minutes. Check and stir every so often.
- After 30 minutes remove the lid and cook with the lid off for a further 5 minutes or until you are happy with the consistency.
- Finally, and most importantly - taste!! add more fresh chilli or chilli powder if required. or add in your favourite hot sauce or Tabasco sauce for that extra kick.
- Serve in bowls and top with chunks of avocado, a spoonful of mascarpone, slices of fresh chilli and a wedge of lime.
PIN FOR LATER
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.