Horrid day full of rain, feeling a bit rubbish, Lulu & BNF at work all day... Everyone needed some love today!
So I made this chili with jacket potatoes (which we ate way too quickly to take any photos) and everyone was happy for at least half an hour!
This is a super easy, no fuss, idiot proof recipe that will give you a bit of comfort on 'one of those days'.
Ingredients:
1 large red onion
1 teaspoon Lazy garlic
Shake of Paprika
Shake of Cumin
1 teaspoon of lazy red chilies
Approx 600g lean mince
300ml Beef stock (oxo cube)
1 Carton of chopped tomatoes
2 Big squeezes of tomato puree
1 Can of red kidney beans
Salt & Pepper
Lea & Perrins
Served 4 with a little left over
Method:
- Chop the onion and fry off on a medium heat with the garlic, chilies, paprika & cumin for about 10 minutes (until the onions look all clear and are a bit smushy)
- Add the mince, a little at a time, and fry off until all brown (keep prodding it with the wooden spoon to break it down until it looks normal)
- Make up the beef stock with boiling water, add to the saucepan. Add the carton of tomatoes. Stir in well and let simmer on a low heat. Add in the tomato puree, salt & pepper and Lea & Perrins (this is to taste, I like to splash quite a lot in).
- Bring all to the boil & stir well. Then lower the heat and cover with a lid whilst gently bubbling, and leave for 20 minutes (do check on it though, and give it a stir)
- Then add the beans. And if you feel like you're in the mood, another big splash of Lea & Perrins (I was in this mood today) Stir well, re-cover with the lid and leave for another 20 minutes until the liquid is as absorbed as you like it.
- Then remove from the heat and serve! We topped jacket potatoes with the chili then added grated cheese, because we just wanted fuss free cold weather feel good food. But you can add guacamole or sour cream - whatever you fancy!
Mx
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