Method - Posh Chilli
Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker. Don't overload the pan or you'll “stew” the steak – it'll go grey and spoil.
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 (drained). Add all three elements when you're re-heating the chilli, including the residual chorizo oil.
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.
The veggie version
… you won't need your slow cooker – you can use a large frying pan or a casserole.
Following the recipe, substitute the braising steak with Quorn pieces – you won't need to seal the Quorn pieces.
Gently fry your onion and garlic in a generous drop of rapeseed oil. 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 the Quorn pieces and simmer for 12 minutes if frozen – 9 minutes if not - set aside until you're ready to roll.
The optional extras are the same – even the chorizo! Try M&S Plant Kitchen “No chorizo puppies” - they are freezable. Made with red pepper, smoked paprika and roasted garlic, mushroom and caramelised onion to name but a few ingredients!
Slice the chorizo and fry with a little oil, turning frequently. If you're adding sweet baby peppers sauté them in the chorizo oil.
When you're ready to serve add the chorizo and peppers and the residual oil with the drained kidney beans to your chilli and re-heat gently until piping hot!
Serve with whatever takes your fancy – rice, good bread or wraps.
Yum – either option!
Coming up … an easy sweet treat that everyone will love.
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