Here is another  ridiculously easy autumn or winter family favourite.

Save money instead of  buying a chilli sachet or packet flavouring – you just need some basics in the store cupboard, smoked paprika, fresh thyme (not authentic but lifts the flavour!) cinnamon and chilli powder.

Chilli is very versatile, it’s  amazing if you are catering for loads of people. You can use leftovers, make it veggie using  quorn and even change the flavour – make it kid friendly or warm and fiery for adults. 

I am never great at making rice fluffy – I am v lazy and use the microwave pouches. We didn’t have any yesterday and so used bulgar wheat instead. The texture of the chilli and the bulgar wheat went really nicely together. 

 Although chillis are really quick  to prepare, you need to give them time to cook down and for the meat to become tender. They have the potential to be tasteless and bland or chewy and gristly otherwise.

For me, the key is to get a lovely depth of flavour which I achieve with smoked paprika,  quality cocoa powder and 70 percent dark chocolate.

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You can bung all this into a slow cooker or stick it in the oven for 1 hr 45 mins at 180 degrees 

You will need 

500g lean steak mince – buy a good quality one.

1 carton of pasata

Olive oil 

2 cloves chopped garlic 

1 heaped teaspoon smoked paprika 

1 heaped tea spoon bouillon.

1 heaped tablespoons  cocoa powder 

4 big squares of dark chocolate 

2 cans red kidney beans 

Fry the thyme and garlic then seal the meat. Chuck everything else in and a cup of water to loosen the mixture up. 

Place in the oven and cook for around 1hr 45 mins until thick and wait for it – unctuous!! 


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