Monday, 14 April 2014

Easy, Weeknight Chilli Recipe

When the sun is shining, a bowl of chilli might not be the first dinner option that comes to mind. While dinner tables are being filled with salads, the somewhat wintery chilli is often overlooked. Not at my dinner table! I love the comforting embrace that a steaming bowl of chilli can give you, and if paired with salad or tortilla chips it can easily transition the seasons and remain a weeknight staple.

Whilst we all know the best chilli is slow cooked to achieve perfection, not all of us have the time or patience to spend hours slow cooking our dinner. The following recipe is simple, and can be ready in as little as half an hour (although best left to simmer as long as you can) and so is perfect for a quick and hearty weeknight dinner.

What you’ll need (serves 4)
  • 500g minced meat (I used pork but beef would work well too)
  • 1 white onion, diced
  • 2 garlic cloves, finely sliced
  • 400g chopped tomatoes
  • 400g kidney beans
  • 1 small glass of red wine (optional)
  • 1tbsp cayenne pepper
  • 2tbsp paprika
  • Salt and pepper to taste

What to do:
Add your meat to a hot pan, I tend not to use any il here as the fat content in the meat will melt and coat the pan nicely, ensuring your meat doesn’t stick!

Brown your meat for 4-5mins and add your diced onions.

Allow to cook until the onions are translucent and the meat is cooked thoroughly (the excess water should have boiled away and the mince should be browned and crumbly.

Add garlic, paprika and cayenne pepper (this makes quite a spicy chilli so halve the cayenne pepper if you have a milder palette)

Once combined, add the red wine and allow the alcohol to cook off for 1-2mins (if not using wine, skip this step and continue on to the next)

Add chopped tomatoes and reduce heat to a simmer.

At this point, your chilli will look rather wet. This is normal, it now needs to be left to simmer for a minimum of 10mins to ensure the flavours have completely combined and the sauce has reduced. If you can, leave it for as long as possible – your tastebuds will thank you!

Add your kidney beans 5mins before serving and allow to heat through. Serve with tortilla chips, salad, or steamed cabbage a la Rosie Londoner! (I tried it and it’s much more delicious than it sounds – it has become a regular rice/spaghetti substitute in my house).

I would love to see your creations - don't forget to tweet me @Bakeitblonde with your photos!


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