Supermarket, clothes shopping for children (can’t keep sending them to school in socks, had to go and buy tights), school pickup, lunch, birthday party, parents evening, doctors ... chilli con carni ... glass of wine ... phew I made it through the day.
I have to thank my friend Claire for this is a wonderful recipie, I watched her make it at university and love it:
CHILLI CON CARNI - Serves 12
Ingredients
2 Medium red onions, 2 Garlic cloves (finely grated), 3cm cube of ginger (finely grated), 1 Teaspoon of diced red chilli, 1kg Beef mince, 660g jar of Lloyd Grossman Tomato and Chilli, 2 x 400g Tin of Red Kidney beans in chilli Sauce, 1 Pack of fresh vine tomatoes (6-8 medium tomatoes), 1 Teaspoon of sugar, 1 Teaspoon of vegetable stock powder (Bouillon), 25g Packet of coriander (chopped), Salt and pepper, Olive oil
- Place a large saucepan on a medium heat. Add the onions with some olive oil and cook for a couple of minutes
- When the onions are soft add the garlic, ginger, and chilli, cook for another minute. If any of the ingredients are getting too hot and you think it might burn have a cup of water next to the pan while cooking and add a few drops to cool it all down
- Add in the mince and 100ml of tap water (this will stop the meat sticking). Stir the meat until it is browned all over
- Once the meat is brown, add in the Lloyd Grossman sauce, kidney beans, chopped tomatoes, stock and sugar
- Simmer for 30 minutes stirring occasionally and then add half the chopped coriander and the salt and pepper, cook for another 5 minutes then take the mince of the heat
- Serve with rice, sprinkle rest of coriander over the mince when serving
Cooking notes
If you don’t have fresh chilli replace with a pinch of chilli flakes. I normally serve this with basmati rice, if i can not face making the rice then its great over couscous or on Jacket potato ... If I am really lazy I eat it on its own.
This recipe will make enough for 12 portions. I normally eat some on the day that I make it, whether for the children’s tea or our supper, then I freeze the left overs in smaller portions for one or two people:
You have two options when heating up the food from the frezzer:
1. Remove from freezer and let is defrost completely, put the portion in a sauce pan with 20ml of water and cook till piping hot.
2. Freeze in a metal disposable tray (like you get an Indian takeaway in). Take out of the freezer, remove the lid, pour 20mil of water on to the top of the mince and cook at 200 for 20-30 minutes until cooked through and piping hot.
Adapting
I don’t normally use jars of sauces but i think it works with this recipie. If you would rather not then add in double the chilli and another 400g tin of chopped tomatoes instead of the sauce.
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