Chilli-Con-Carne in a rush

A great quick Chilli recipe – if you have time, use the Chilli Deluxe recipe!

Ingredients:

  • 1 tin kidney beans, drained
  • 1 tin chopped tomatoes. If you can throw in some whole tomatoes that have ben roughly chopped it will improve the texture.
  • 500g lean minced beef
  • Vegetable oil
  • 1 large onion, chopped
  • ½-1 tsp hot chilli powder or cayenne pepper
  • 1 rounded tbsp paprika
  • 1 tbsp cumin seeds
  • 1 tbsp dark muscovado sugar
  • 2 garlic cloves, crushed
  • 300ml/1 pint beef or chicken stock
  • salt and black pepper to season
  • roughly chopped fresh coriander, to garnish
  • soured cream or crème fraîche, to serve
  • Tortillas chips

Method:

This doesn’t really need instructions – just chuck in the onion & garlic, brown the mince and bung everything else in, and spice to taste. Job done 🙂

Chilli-Con-Carne Deluxe

The Ingredients:
  • 1 large onion or 2 banana shallots, chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli deseeded or keep half with seeds if you like it spicy
  • 2 sprigs of thyme, leaves picked and roughly chopped
  • Olive oil, for frying
  • 500g good quality beef mince
  • 1 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • 3 fresh tomatoes or 1 beef tomato, roughly chopped
  • 400g chopped tomatoes
  • 100-200ml chicken or beef stock
  • 3 tbsp tomato puree
  • 1 cinnamon stick
  • 1 bay leaf
  • 400g kidney beans, drained and rinsed
  • Salt and pepper
  • Handful of chives, chopped
  • 200ml soured cream
  • Boiled rice, to serve

The Method:

  1. Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
  2. Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
  3. Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
  4. Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
  5. Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.

Yorkshire Puddings

You can also use this recipe to make amazing toad-in-the-hole to feed two hungry people. Pour the batter into a hot ceramic dish (with hot oil) and then arrange the 6 toads (bangers) in the middle. Start off in a very hot (230) oven for 10 minutes and then turn down to ~190 for the rest of the 30 minute cooking time. If your dish/batter is quite deep then you might need to cook for 10 or 15 minutes longer.

Anyway, back to the Yorkshire Puddings!

Ingredients

(for eight Yorkshire puddings / four people):

  • 150 g plain flour
  • 2 eggs
  • 150 ml milk
  • 110ml water
  • Sunflower oil
  • salt and freshly milled black pepper

Method:

Sift the flour into a bowl. Break the eggs into a well in the flour and beat, gradually incorporating the water,  milk and seasoning.

Put the mixture in to the fridge for at least 30 minutes before you use it.

Pour a shallow amount of sunflower oil in a suitable bun tray (or, better, a dedicated Yorkshire Pudding tray) and place in the oven at 230°C.

When the oil is hot, take the tray out and pour the mixture in  (fill each cup about 70% full) and place back in the oven before the tray can loose too much heat. After 5 minutes turn down to 200°C. Total cooking time is ~25 to 30 minutes.