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 budget and needing to use the cheapest mince and adding baked beans – which tastes good in a different way – to now, refusing to make a it unless I can get 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. And it tastes even better the second time around!
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. And I like that!
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)
Salt and ground *black pepper
Preheated oven 190C/375F/Gas 5/Fan 170C
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 and cook for about 1½ hours.
Remove the chilli from the oven and give a good stir. Season to taste. Stand for 10 minutes and serve.
Perfect with boiled *rice and a handful of *tortilla chips on the side. Loving Lidl ‘just free’ gf chorizo tortilla chips right now!
As well as chilli being naturally gluten free it’s such a great meal to tuck into when there is a large gathering – I haven’t come across many people that don’t like it! 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 and a large dish of *tortilla chips!! Ideal for Halloween or a Bonfire night party? Or maybe even think about this for your Boxing Day gathering? Cook it a few weeks in advance before everything gets a bit crazy and freeze in large dishes that can be popped, once thawed, into the oven to reheat. Defrost overnight in the fridge the day before you need it.
If you choose you can make this into a veg chilli, just switch the meat for lots of different veggies of your choice. Things like chopped butternut squash, sweet potatoes courgettes etc would work really well.
Do let me know if you have a great chilli recipe to share!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!