Editor's note: Everyone I know has a go-to recipe for chilli. It's such a staple that whatever your chosen method - packet, from scratch, ready meal - you get stuck in a rut with it and can make it in your sleep. Same meat, same veg, same "secret" (I can't be the only one that uses Worcestershire sauce, but some apparently use chocolate or .. coffee?!). You get a bit desensitized to the process and to the taste when you've made it so often in the same way. Now is a fantastic time to forget what you usually do, follow along with this recipe and rediscover why it's such a well-loved meal.
December thoughts – and what's forgotten
We're so focused on the day that just when you thought it was safe … there are the days leading up to and those in-between too.
Here's a dish that will suit either of the above and it uses your favourite friend – the slow cooker.
Make a chilli but not any old chilli - when I think of chilli I think of minced beef. Another confession – I hate minced beef. What makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.
Posh Chilli
Serves 4
500g diced steak
A glug of rapeseed oil
1 medium onion, finely chopped
2 cloves of roasted garlic paste or 2 cloves crushed
tsp = teaspoon
half tsp ground cumin
half tsp ground coriander
half tsp ground cinnamon
quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)
500g jar of passata
60ml sweet chilli sauce
390g can of red kidney beans, rinsed
optional extras :
150g small dice or sliced chorizo
sweet baby peppers, de-seeded and
finely sliced
Method up next …
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