Chilli

There are many ways to make a chilli – this is only a guide! I originally based the recipe off Jack Monroe‘s recipe who in turn based hers on a Gordon Ramsay recipe. This is just a Brexit edition, with added mince.

Ingredients – serves about 6

  • 3 tins of beans, thoroughly rinsed – I used red kidney beans, black beans and baked beans (yes, rinse the baked beans too – they’re just haricot beans underneath)
  • 2 tins chopped tomatoes
  • 500g mince – this can be beef, Quorn, Iceland’s No Bull, or soya mince (aka TVP, soak in stock in advance). Just make sure it’s defrosted and cooked first. 
  • 1 tin of onions, or two fresh, or dried equivalent, rehydrated
  • Half a tsp chilli flakes, or more if you like it spicy
  • Paprika and cumin, or similar spices you already have
  • Red wine – about 100ml
  • 4 squares dark chocolate, if available
  • Stock, to taste – start with one cube
  • Rice, to serve
  • Optional extra: natural yoghurt made from Easiyo, or long life sour cream from the Mexican section, or grated cheddar, to serve. 

Method

  • Take the thoroughly rinsed beans and boil rapidly for 10 mins, then reduce to a simmer
  • Take the onion. If it’s frozen or dried and rehydrated, you’ll need to add a little oil and fry. If they’re tinned, they’ve already been fried for you. Either way, add the chilli and other spices, cooking to bring out the flavour of the spices.
  • Add the chopped tomatoes, wine and stock cube.
  • When the beans have softened, drain and add them to the mixture, along with the mince. and dark chocolate.
  • Heat everything through, double check the mince is cooked if using meat, and serve.
  • Serve with rice and – if available – natural yoghurt, sour cream or grated cheddar.

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