Since I’m in a Mexican headspace at the minute, I thought I’d share a chilli recipe. My Mum makes a great chilli. So good in fact, I wanted to share it with you all (hope that’s okay Mum!). I’ve tweaked her recipe slightly, dialling up the spices a bit more and adding some red wine (again soz Liz hope we’re still cool). This recipe makes a looser chilli, which I prefer vs a drier mixture, but adjust to your liking!
Takes 65 minutes, makes 4 work lunches
A pack of beef mince (500g)
2 red onions, finely sliced
2 cloves garlic, minced
1 red chilli, minced (if you can find dried chipotle chillis, even better)
1 tablespoon cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
A large glass of red wine
1 can of tomatoes
1 can of red kidney beans
A handful of coriander, roughly chopped
Grated cheddar cheese
A small pot of sour cream
Salt and pepper
1) Pre heat your oven at 180C. Spread your beef mince flat out on a baking tray so it forms one layer. Roast for around 40 minutes, until the mince is crispy. Every 10 minutes or so you’ll want to take it out the oven and break up the mince with a wooden spoon; you want it to form crispy nuggets, not one big lump!
2) Put a saucepan on a medium heat. Add the onions, garlic, chilli, salt and pepper and all the spices with a touch of olive oil and cook down gently for 10-15 minutes until soft.
3) Add the red wine and chopped tomatoes to the pan. Bring to the boil, then cover and turn down to a gentle simmer. Cook for 25-30 minutes until dark. You may want to add a splash of extra water if it’s looking a little dry.
4) Add the red kidney beans and cook for a further 10 minutes. Check the seasoning.
5) Serve a generous portion of chilli with a dollop of sour cream, a mount of cheese and scattering of coriander. I like serving with a bread roll to mop up the juices 😋