Recipe: chilli

June 15th, 2010 by

I am not good at making chilli. My previous attempts have led to slightly meaty, slightly red soup. But I think I’ve cracked it. This is enough for two hungry people, or one hungry person across two days (which is a good idea – the flavours will soak in). You need:

-1 tin of kidney beans;
-1 tin chopped tomatoes;
-about 250g lamb mince (I cooked mine straight from frozen – I’m sure quorn mince would be just as good);
-1 stock cube;
-about 200g mushrooms, chopped (any kind – I used the chestnut ones);
-some garlic (fresh or paste);
-some ground cinnamon;
-some black pepper;
-1 fresh red chilli, chopped and deseeded;
-some exceedingly elderly red wine (if you have more class than me, use actual red wine vinegar);
-oil to cook with.

Use a saucepan for this, not a frying pan. Start with your oil, and your fresh garlic if you’re using it. Fry the mince and the mushrooms in it together on a high heat until the mince isn’t very pink any more and the mushrooms are starting to shrink. Add the chopped tomatoes, the kidney beans, the stock cube, shake in some cinnamon and pepper, add the garlic paste if you’re using that.

Stir. Leave it on the high heat until most of the liquid has bubbled away. Stir occasionally so it doesn’t stick. Add the chilli and a good splash of red wine, stir some more. Bring down the heat to medium and let it bubble away until it’s chilli and not soup. Put in a bowl and eat.

(Wtih rice, if you’re classy, or bread, if you’re slightly less so, and just in a bowl, if you’re me.)

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