Updated 23rd April 2024
We all have our own little take on how we make a chilli and what additional ingredients we pop in there. My signature chilli recipe has changed through the years. Moving on from when we were on a REALLY tight budget and needing to use the cheapest mince and adding Heinz baked beans (which tastes good in a different way), to now refusing to make it unless I can get hold of my local butchers mince (it’s so good!!), swapping the baked beans for kidney beans and popping in lots of freshly chopped peppers.
I make chilli a lot at home. But even when I’m making it just for me and Neil, I still make a huge pan, far more than we need, so I can portion it up and freeze the extra for when time is short. I also think it even tastier, after having time to ‘mature’ a little in the freezer!
Unlike when I make casseroles etc, I don’t brown the mince off before adding the onions and peppers. Missing out this step makes it a much simpler recipe. Anything to make life easier!
Ingredients (serves 8)
1kg (2lb) good quality minced beef
2 large onions, chopped
3 mixed peppers, chopped
2 x 400g tins chopped tomatoes
2 x 400g tins of kidney beans (drained)
2 teaspoons mild *chilli powder (if you prefer a hotter chilli adjust accordingly)
Dessertspoon of Linghams*chilli sauce (my favourite sauce ever!! Available in Tesco, Waitrose and large Sainsbury’s stores)
Salt and ground *black pepper
Method
Place a large pan (suitable to go in the oven) on a moderate heat and add the mince, onions and peppers. Breaking down the mince as it cooks.
Once the mince is browned. Add the chilli powder and chilli sauce. Cook out for a further 5 minutes.
Add the kidney beans, chopped tomatoes and a generous twist of black pepper. Cover the pan with either a lid or tin foil. Pop in a preheated oven 190C/375F/Gas 5/Fan 170C. Cook for 1½ hours.
Remove the chilli from the oven and give it a good stir. Season to taste. Leave to stand for 5-10 minutes before serving.
Recipe notes and suggestions:
Me and Neil tend to enjoy our chilli simply with basmati rice, but it also works with SO many other things too.
Chilli is a great easy meal to prepare and tuck into when you have a larger gathering. Serve with jacket potatoes (cook on a tray, on the top shelf, if using a ‘shared’ oven, to prevent cross contamination) a bowl of grated mature cheddar, a crunchy green salad with chopped spring onions. It’s also nice to have a large dish of *tortilla chips for people to grab to enjoy on the side.
Chilli is an ideal dish of warming yumminess to tuck into on a chilly Halloween/Bonfire night. Perfect too for Boxing Day get-togethers, as it can be cooked in advance (before everything gets Christmas crazy) and popped into the freezer. Remove the chilli from the freezer and pop it into the fridge the day before you’re going to use it and ensure its piping hot before tucking in.
Make this into a veg chilli, simply by swapping the meat to different veggies of your choice instead. Things like chopped butternut squash, sweet potatoes courgettes etc would work really well.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.
