The DeLish Bite

It is hard to ignore it. The mornings are getting colder and the evenings frostier. Winter, it seems, is definitely drawing near. If you are looking for the perfect way to share a toasty evening with friends or family, my ultimate Chili Con Carne is the perfect choice. One of the best things about this recipe is that it couldn't be easier, and it makes a really large portion. Therefore, we usually invite a few friends round to enjoy it the night we make it, and then we freeze the leftovers for later in the week, when we are craving the warmth it brings again. And, once you have chucked everything in the pot, it really is a matter of leaving it to bubble away on the hob, while you enjoy a glass of your favorite red wine. Now, I know that some people shy away from ground beef, thinking that it is high in fat and not healthy for us. However, with so many options to choose from now, it is easier than ever to make healthy choices. You can find extra lean ground beef from your local grocery store, or, if you have an organic butcher close by, you will be sure to find freshly ground beef from an exceptional source. Not a fan of beef? This recipe is also excellent with ground chicken or turkey and it can easily be translated into a veggie version. Don't forget the grated aged cheddar, sour cream and diced avocado for a truly special treat! Ultimate Chili Con Carne Ingredients 2 large onions, chopped 4 cloves garlic, crushed 3 tbsp olive oil 2 tsp ground cumin 1 tbsp dried oregano Sea salt and cracked black pepper 3 bay leaves 1 lb organic ground beef 2 tbsp hot paprika 4 tbsp hot chili powder 5 tbsp malt vinegar 3 tbsp sundried tomato puree 3 tbsp tomato puree (or just use 6 tbsp tomato puree if don't have sundried tomato paste) 2 14 oz cans of diced plum tomatoes 1 19 oz cans red kidney beans 1 19 oz can black beans 300 ml good quality red wine 2 cups fresh cremini mushrooms, sliced 1 red pepper, diced Dash Tabasco 2 cups long grain rice Aged cheddar, grated Directions Heat 3 tbsp olive oil in a large heavy saucepan or casserole dish. Add garlic and onion and sauté until softened. Add cumin, oregano, sea salt, cracked black pepper, and bay leaves and cook for 2 minutes. Add ground beef and brown all over. In a small bowl, mix malt vinegar, paprika and chili powder together. Add to beef and stir for 1 minute longer. Add tomato puree, diced tomatoes, red kidney beans and wine. Add mushrooms, red pepper and red chili and season again. Bring to a boil, then reduce heat and allow to simmer for 1.5 to 2 hours, stirring often. Serve alongside boiled long grain rice, grated aged cheddar, and Tabasco and crème fraiche.