I often suffer from the ‘Monday blues’. Other people have told me that they actually prefer a Monday to a Tuesday but for me that Monday morning attempt to get out of bed is not a good start to the week! On top of this Mondays tend to be one of my busiest days which is why I need something quick, easy and a bit of home comfort for supper on a Monday evening. Chilli con carne is a typical working week classic that is on most households weekly shopping list.
There are many different ways you can make chilli and mine is no way authentic. Mine is made ‘British style’ by adding kidney beans.
Keep warm from the cold and rain tonight with a big bowl of chilli.
500g minced beef
6 medium tomatoes
1 tbspn ground cumin
1 tbspn smoked paprika
1 tspn dried chili flakes
2 tbspn wocester sauce
2 tbpsn tomato puree
1 onion (diced)
1 red pepper (diced)
handful of mushrooms (roughly chopped)
1 tbspn dried basil
black pepper/ salt and olive oil
1 small tin kidney beans
sour cream and fresh coriander to serve
- Heat 1 tbspn of olive oil in a deep pan and add the minced beef. Add the juice of 1 lime, wocester sauce and a pinch of salt and stir until the meat has broken up and starts to turn brown
- Put the tomatoes into a bowl of boiling hot water. Leave for 2 mins
- Add the onions and red pepper to the pan with another pinch of salt and ground black pepper. Mix in the paprika and cumin and stir well. You can add a bit more oil if needed and leave for 4-5 mins
- Take the tomatoes out of the bowl of water and peel the skin off. The skins will easily come off. Roughly chop the tomatoes and add the to pan. Mix well
- Add the tomato puree and mix again. Bring the pan to a boil and place the lid onto the pan. Keep checking on this and stirring if needed. It will take about 15 mins for the mixture to boil down
- Drain the kidney beans and add these to pan 3-4 mins towards the end. You want them to keep their bite and not to go mushy
- Once the sauce is thick season with some more ground black pepper and stir in a bit more lime juice
Serve with basmati rice or pitta breads and sour cream. Garnish with plenty of fresh coriander.