The great thing about chili is that it's super flexible. The ingredients can be varied and the quantities of each don't particularly matter. You can easily adapt this recipe to make it suit whatever was cheapest in your shop. It can be made meatier or less so. You can vary the beans (kidney, black, cannelloni, any!), the type of meat (beef mince, casserole beef, turkey mince etc), the spices, the veg (carrots, corn, peppers, mushroom etc) and it still seems to work. And finally, it can be served with an unlimited number of things, to suit whatevers in your cupboard.
Below is the mix of ingredients I used this time round. Beware this recipe makes mountains. I have a good few boxes of it now in the fridge and a further few in the freezer.
1/2 pack turkey mince
1 carton passata
1 can kidney beans
1 can mixed beans
1 cup sweetcorn
2 carrots
2 garlic cloves
1 onion
1 red chili
1 green chili
1 sweet red pepper
Seasonings and spices
1 tsp each of cumin, coriander, paprika, cinnamon, pepper
1/2 tsp cocoa, salt, cayenne pepper, steak shake
2 tbsp worcester sauce
1 beef oxo cube
Slower cooker
1. Blend onion, chili's and garlic so that they are finely chopped.
2. Dice carrots and pepper.
3. Chuck all the ingredients into the slow cooker.
4. Add minimum half cup of water (but more if you know you're slow cooker tend to suck it all up)
5. Cook on high for 4-5 hours
On the hob
1 and 2. As above
3. Brown mince, onion, chili, garlic and carrots in a large pan.
4. Add all remaining ingredients and simmer with the lid on for a minimum of 30 mins but ideally an hour.
5. During the process it may be necessary to add a half cup of water.
Serve with
Rice - brown, white, wild etc
Pitta, nan, crusty rolls
Jacket potato
Yogurt
Coriander
Tacos
Tortillas
Cheese
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