Chilli Con Carne by Jachym Pavelek

01Method

1. 1

   Heat oil in a large pot and sauté the diced root vegetables and celery until softened. Add the finely chopped onion and minced garlic, cooking briefly until fragrant. Stir in the ground beef and cook until all liquid has evaporated, seasoning with salt and pepper throughout.

2. 2

   Add the tomato paste and a pinch of ground chilli, stirring quickly. Pour in the wine and allow it to simmer until the alcohol burns off. Add the canned tomatoes and vegetable broth as needed. Reduce heat to low and simmer covered for approximately 2 to 2.5 hours.

3. 3

   Stir in the drained beans and corn, adjusting the seasoning with additional salt, dried coriander, and ground chilli to taste.

4. 4

   Plate the mixture and top with fresh coriander leaves, a lime wedge, and a dollop of sour cream. Serve alongside basmati rice.