Chili Con Carne

Yesterday was the first time I have made this so it was a bit of an experiment. I admit I used a packet seasoning for this but as it's really just flour and seasoning with no added preservatives, colours or flavours I consider it more a time saver. Though if you want to use your own seasoning it's quite simple too, especially if you wanted to tone down the heat of it. Things like dried chillis, fresh chillis, coriander, cumin and cardemom are usually a good selection. Still for less than $1 for these saches at Aldi it's much less fiddly.

It was a simple enough recipe and has stretched quite a long way I must say I added a bit more than what the packet suggested which I found toned the heat of it down a bit as well as added more flavour and of course, healthier.

500g beef mince (I always use lean)
1 onion
1 capsicum
1 grated carrot
1 tin of diced, peeled tomatos
1 tin of red kidney beans washed, though I admit to using washed baked beans instead as I had this in my cupboard already
1 sachet of con carne seasoning.

Brown onions, capsicum and carrot for just a few minutes and add beef. Brown nicely, add tomatos, beans and then the seasoning and then let simmer for a good 10 minutes. Really the whole thing took me no more than 20 minutes including chopping.

For myself I had it on toast with some melted cheese. I gave it to my husband on top of nachos with cheese and sour cream. Today I had a small amount on some nachos and now I have stuffed the remainder into caneloni shells and topped with a simple white sauce and it's now baking and I still have enough for another piece of toast or a serve of nachos tomorrow. I made some extra pasta for my son which I will mix with a little left over white sauce and vegies and that makes a pretty reasonable dinner for him.

One thing I will try next time with this chilli though is something I caught on TV the other day. It was technically for a pasta sauce (bolognaise style) but to add more of an earthy flavour to it, more body and also more healthy good stuff you can add a few tablespoons of red lentils. You need to add some extra liquids to it as the lentils do absorb quite a bit but I plan to try it out next time I make a pasta sauce. I can't say I have ever cooked with lentils before but at times like these when we're trying out best to eat healthier I am happy to add what ever I can to make it just that bit better for me.

Chocolate Coconut Dream Bars

This recipe is the best for a really quick slice with minimal work. Most of these ingredients are a staple in my pantry these days even though they usually sit there for months. But occasionally you do get a call from someone saying they want to come around and if you're anything like me, you want something sweet to serve up. This is just the thing.

Ingredients:
3/4 cup of butter, melted
1 packet of granita biscuits
2 cups dessicated coconut
1 packed of choc drops
1 tin condensed milk

Method

Blend the biscuits to a pulp and mix through melted butter. Spread and press over a lined slice tin.

In a bowl mix coconut and choc drops together. Scoop onto the biscuit base and spread evenly.

Pour over the condensed milk and make sure it covers the top completely.

Bake in a preheated oven at approx 175 degrees celcius for around 25 minutes. Make sure it doesn't go too brown on top or bubble over the edges.

Transfer to wire rack and let cool completely. Cut into small squares and serve.

Simple as that!!