Saturday, 4 December 2021

Editor's December Pick - Posh Chilli

Editor's note: This recipe and photo-guide combo is coming up on it's second blog birthday which is hard to believe. I still maintain that this is the only one I've seen in my limited culinary adventures that suggest using something other than mince as the base, and after trying, it's a wonderful way of zhushing it up!


December thoughts – Posh Chilli method

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans, sweet baby peppers or chorizo.


For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop. Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet. Hot food seems to go down so well and it's easier to cook and serve.

A great New Year Party idea – but you might want to double the recipe!

And now for a photo guide:

Sealed diced steak in the slow cooker


softened onion and garlic


the four “c”s – cumin, coriander

cinnamon and chilli


the four “c”s cooked out with the onion


the chilli – ready to slow cook and perform its magic!



glistening with the beans and a blob of

sour cream


ditto with flat breads



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