Easy chilli – Recipes don’t come much easier than this, making it the perfect midweek meal that’s great in taste. Another big plus is that it freezes well so it ideal for smaller households, or for doubling up and doing a bit of batch cooking. Just pop the left overs in the freezer and you’ll be set for another day.
This seems to be a recipe that is withstanding the test of time. I came up with the basics for this one when I was in college studying Home Economics. It made for perfect student food, as well as a good college project. I had to do a demonstration and chose this recipe, so I needed lots of practice and we ended up with quite a stock in the freezer! That was many years ago and I can’t say I ever really took to the demonstrating thing. Having said that, assisting Mary Berry demonstrate at a county show, when I was still a student was a perk, as she was lovely and kind to a newbie as I was back then. No doubt she doesn’t remember me but I certainly remember her.
Anyway give or take a tweak or two here’s the recipe. I wonder how many times you will make it. I like to serve it with rice but it also makes a fabulous filling for baked potatoes but you probably know that already.
Step by step easy chilli
- 2 tsp rapeseed oil
- 1 large onion chopped
- 1 clove garlic chopped
- 1 large red chilli seeded and chopped
- 500 g lean minced beef
- 1 tbsp paprika
- 1 tsp cumin
- 1 red pepper seeded and chopped
- 1 beef stock cube
- 300 ml water
- 400 g can chopped tomatoes
- 400 g can red kidney beans
- fresh coriander optional, to garnish
- Heat the oil in a saucepan and sauté the onion until it just begins to soften. Add the garlic and chilli and cook for 1 minute.
- Add the mince and cook over a high heat until browned, breaking up with the side of a spoon as it cooks.
- Once the meat is browned all over, add the paprika and cumin. Mix well and add the peppers. Crumble in the stock cube, and add the water and tomatoes.
- Bring to the boil. Reduce the heat and simmer uncovered for 30 minutes or until the mixture has thickened slightly.
- Taste the chilli and adjust the seasoning as required. Rinse and drain the beans. Add to the pan and cook for another 10 minutes until the beans are piping hot. Serve garnished with coriander, if desired.
Freeze for up to 6 months. Defrost and reheat until piping hot before serving. (This can be done in a microwave. Break up and stir the mixture frequently as you defrost and reheat it)
Those of you who have been following me from the begining will know I dont like my food too spicy hot. Here I have used a large fresh chilli and for me it was just perfect. Note, that chillies vary in strength and very often large chillies are milder than small one. The main heat in the chilli comes from the seeds and inner membrane to which they are attached, so I always tend to deseeded my chilli before use. If you know you like your chilli hot, you may want to add some of the seeds too. If you are not sure how hot your chillies are and don’t want to risk, try just adding the chopped flesh as I have in the recipe, then taste your mixture before adding the beans, and if you think it needs a little more heat you can always add some dried chilli powder or chilli flakes.
If you plan on freezing your chilli, remember that the chilli flavour will intensify in the freezer so keep this in mind when determining how hot to make it in the first instance.
If you do make it a bit hotter than you like, then a dollope of yogurt on top will help temper the heat.