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.
- 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.