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Chilli

Feb
01

This has to be one of my all time favourite dinners. It’s easy to make, it tastes good, it’s very comforting and it can be used for both everyday and entertaining. I often rely on this dish when I’ve got a crowd coming for a get together because you can make a huge amount and it can be prepared advance. It’s also a great recipe for doing a big bulk batch to freeze so that you’ve got something delicious to pull out and re heat on those nights when you’re tired and can’t be bothered cooking.

You can do a quick pan version which is ready in 30 minutes or you can bung it in the slow cooker and let it simmer away all day (my favourite). It’s better slow cooked and even better reheated the next day when all the flavours have had a chance to develop. Chilli is generally made with minced beef but a mix of beef and pork is good and I like to do a turkey mince version because it’s healthier. Sometimes I make my own tomato sauce and sometimes I don’t. You can use tinned beans or you can soak dried beans overnight. It doesn’t matter which beans either: red kidney beans (for a bowl of red), pinto beans (cowboys favourite) or black beans (for black bean chilli. You can do an all-bean chilli and leave out the meat for vegetarians. You can keep it mild with just the taco seasoning or you can add in extra fresh finely chopped chillies at the end.

The point is, this dish is very versatile. It can be dead easy or super special. It’s up to you.

The best bit about chilli for me is all the yummy toppings that go with it. That’s what makes it taste so good. You’ve got to have some creamy guacamole, some cool sour cream, fresh coriander, a squeeze of zesty lime, finely chopped red onion or spring onion, lots of grated cheese and some crushed tortilla chips on top. And you need a big mound of buttery basmati rice to pile it on (see separate post)

What you need:

2 tbsp rapeseed oil
2 tbsp cornmeal
300ml tomato sauce
300ml water
1lb minced beef
a tin of beans (red kidney, black or pinto)
1 onion, peeled and finely chopped
1 red pepper, deseeded and finely chopped
2 celery sticks, finely chopped
2 tsp taco seasoning
a handful of fresh coriander, finely chopped

What to do:

Put the oil in a pan, add the beef, onion, peppers and celery and cook for a few minutes until golden brown.

Add the taco seasoning

Then the cornmeal

Then the tomato sauce and water

Then the beans

Then fresh coriander

Then let it simmer for 30 minutes or slow cook all day.

Serve in a bowl it with a pile of rice and a selection of toppings.

Let me know what you think and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

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