I’m off to a fireworks display tonight and I always like to take something warming with me for dinner, whether it’s soup (try my carrot & coriander or red pepper & tomato soup recipes) or my favourite bonfire night dish; chilli con carne. So I’ve rustled up a lovely chilli and wanted to share the recipe with you.
Ingredients: 1 large onion, finely chopped, 2 crushed garlic cloves, 2 fresh chillies, deseeded and chopped, 2 tsps ground cumin, 1 tsp ground coriander, 1 tsp paprika, pinch of cayenne pepper, 1 tablespoon of tomato puree, 1 tin of chopped tomatoes, ½ pint beef or veg stock, 1lb extra lean beef mince (or Quorn mince for a very low-fat version), 1 x tin of kidney beans, and a handful of chopped peppers (I used the peppers from my frozen stir-fry mix recipe).
Method: Fry the onion gently until softened then add garlic, chillies and all the spices. Add the mince, stirring until it begins to brown then pour in the tin of chopped tomatoes, peppers, tomato puree and stock before bringing to the boil. Reduce the heat and simmer gently for 20 minutes, until the liquid reduces. Season with salt and pepper and add drained kidney beans. Heat through gently for about 5 minutes then serve with rice or on a jacket potato for a bonfire night treat!
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