:Čili con Carne / Chili con Carne

Klasično jelo koje svako treba da zna da spremi. Iako je tipično zimsko jelo i kod mene je zima  sad, ja ga pravim i u hladnije jesenje,prolećne a bogami i letnje dane!

This is typical winter dish.Everyone should know how to make it. Although  it is winter here now,I easily make this in other season on a cold day!

Sastojci

• 2 crna luka
• 2 čena belog luka
• 2 šargarepe
• 2 komada celera
• 2 crvene babure
• maslinovo ulje
• 1kašičica čilija u prahu
• 1 kašičica kima
• 1 kašičica cimetacinnamon
• morska so
• sveže mleven crni biber
• 800 g pasulja iz konzerve ,ja sam koristila čili pasulj
• 2 x 400 g paradajza iz konzerve
• 500 g valitetnog mlvenog govedjeg mesa
• 1 mali rukohvat korijandera
• 2 kašike balzamika
• 400 g basmati pirinča
• 500 g jogu
• 1 limeta

Ingredients

• 2 medium onions
• 2 cloves garlic
• 2 medium carrots
• 2 sticks celery
• 2 red peppers
• olive oil
• 1 heaped teaspoon chilli powder
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground cinnamon
• sea salt
• freshly ground black pepper
• 800 g tinned beans
• 2 x 400 g tinned chopped tomatoes
• 500 g quality minced beef
• 1 small bunch fresh coriander
• 2 tablespoons balsamic vinegar
• 400 g basmati rice
• 500 g natural yoghurt
• 1 lime

Priprema

Ošistimo i sitno idečemo crni i beli luk,šargarepu i celer

Očistimo paprike i  grubo isečemo

U jednu veliku posudu na srednjoj temperaturi sipamo maslinovo ulje i dodamo povrće. 

Dodamo čili,kim i cimet sa naprstkom soli i bibera.

Mešamo oko 7 minut

Dodamo ocedjen pasulj i paradajz iz konzerve.Dodamo mlevemno meso,koje viljuškom usitnimo.

Jednu od praznih konzervi paradajza napunimo vodom i sipamo u posudu.

Očistimo korijaner i listove ostavimo u frižider.Drške iseckamo i sipamo u posudu.

Dodamo balzamik i još žačinimo sa biberom i solju. Ostavimo d aprokuva,pa smanjima vatru ikrčkamo oko sat vremena

S vremena na vreme promešamo.

Serviramo uz pirinač i jogurt začinjen listovima korijandera.Mi volimo parče hleba i salatu od pečenih paprika uz to..Neki vole i guakamole..ja nisma to pravila..ovoga puta

Method

Peel and finely chop the onions, garlic, carrots and celery – don't worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured. 

Add the drained chickpeas, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching

This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. If you don't fancy rice it's equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves. I love to add a nice green salad to round it off.