In the past couple of years this seems to have become my signature dish, it's the only thing I can cook better than my mum can so people always ask me for it when they come over! I think being able to make a good pot of chilli really gives you a good starting ground when it comes to cooking because it's just so versatile: have with rice, make nachos, chilli cheese fries, on a baked potato, in tacos, quesadillas etc. The list just goes on and on! Plus it's healthy, filling and cheap too, so a definite winner in this household!
Contrary to popular opinion, chilli isn't really that hard to make, it just takes a while to cook. You can start the cooking process and go off and do other things just as long as you remember to come back regularly to give it a good stir. You could also substitute the mince for a variety of different beans and pulses to make a veggie version, and this would probably be much quicker to cook. My version isn't very hot because I'm not a spice lover, although it does have a tiny kick. Obviously you can adjust this to your personal preference though.
Anyway, enough gabbing and on with the recipe!
Preparation time: 15 minutes Cooking: 60-90 minutes
Nutritional Stats (per serving)
kCal: 380, Protein: 36g, Carbs: 24g, Fat: 17g (6g sat fat), Salt: 1.7g
Ingredients (serves 4)
500g beef mince
1 onion
2 peppers (any colour)
1 garlic clove
300ml beef stock (made with one cube)
400g chopped tomatoes
400g kidney beans (or similar- I used chickpeas this time)
1tbsp tomato purée
1tsp paprika
2tsp chilli powder (or more if you prefer)
Method
1. Brown the mince in a small amount of oil.
2. Chop the onion and peppers into small pieces, add these to the pot and cook through for about five minutes.
3. Add the garlic, paprika and chilli powder, stir and allow to cook through for just a couple of
minutes.
4. Add the beef stock, chopped tomatoes and tomato purée to the pot and simmer for approximately an hour. Check it and stir every so often. If it gets too dry add some more water, but I've never had this happen. What you're looking for is for it to thicken slightly into a rich sauce.
5. Add a drained can of kidney beans or similar for the last few minutes cooking.
Serve!
Easier than you thought eh? ;) although it does take a while to cook, this is one of those dishes that's perfect for you to make a huge batch of and portion it up for the freezer. Usually, I double the quantities I've given above and it means I get eight meals out of it, with only having to put in the effort of making it once :)
No comments:
Post a Comment