I loved the idea of chilli but I have a severe dislike for kidney beans. Spray a large saucepan with oil spray and brown the onion, garlic and chilli flakes until the onion has softened slightly
D has worked long and hard to convince me of the merits of the chilli. Anyway, chilli. The dish he produced the other night, an amalgam between Heston's recipe, Felicity Cloake's and "some other recipe that I saw on a blog", was rich and complex and quite a thing of beauty
No matter what you add to chill concarne the base of this dish is always beef mince, tomatoes, kidney beans, chilli peppers, paprika, cumin, garlic and onion
For the chilliconcarne, heat the oil in a medium frying pan over a low heat. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined
However I realised that so many people are just like me, we want super easyrecipes that require minimal time, little effort but leave you feeling full up in no time
This chilli is one that I have adapted over time from testing recipes against others and have come to the conclusion that this version is one that my family and I absolutely love
Now the recipe is not rocket science and stays true to good honest flavours. What better than chilli, guacamole and salsa to liven up a chilly winters evening
Finely chop the onion, garlic, pepper and chillies, removing any seeds. Add chopped tomatoes, tomato puree, cumin, coriander, Hendersons, chilli powder, bay leaf and cinnamon
2 teaspoon (level) hot Chilli powder. Add glass of wine gradually until it simmers down and crumble in the beef stock cube (you can also mix it in the with the red wine before hand and pour it in together)
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