Mmmm...this was a good one. I think for the sake of some pickier family members (Phoebe) I would use crushed tomatoes instead of the chunkier diced tomatoes. I loved the cinnamon spice and the lime added at the end. I will post the recipe in comments.
2 comments:
2 medium onions
2 cloves of garlic
2 medium carrots
2 celery stalks
2 red petters
olive oil
1 heaped teaspoon chili powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnmon
1-15 oz can garbanzo beans (I used pinto instead)
1-15 oz can of red kidney beans
2-14 oz can of diced tomatoes (i would used crushed next time)
1 pound good-quality ground beef
1 small bunch of fresh cilantro
2 cups basmati rice
2 cups natural yogurt
1 cup guacamole
1 lime
-Peel and finely chop the onions, garlic, carrots and celery
-Halve the bell peppers, remove the stalks and seeds, and roughly chop
-Place your largest casserole-type pan on med. high heat
-Add 2 lugs of olive oil and all chopped vegetables
-Add the chili powder, cumin and cinnamon with a pinch of salt and pepper
-Cook for around 7 minutes stirring about every 30 seconds until softened and lightly colored
-Add the beans, tomatoes and beef
-Fill one of the empty tomato cans with water and pour into the pan (I think I used two cans of water, that's why it was so watery!!!)
-Pick the cilantro leaves and set aside
-Finely chop the cilantro stalks and stir in
-Add the balsamic vinegar and season with salt and pepper
-Bring to a boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and then
-Serve with cooked basmati rice
-Add cilantro leaves, yogurt, some guacamole and squeeze lime juice over top
mmmm looks good
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