Hello lovely readers, do you think I’m crazy? Chunky Chilli in the midst of Summer! I understand – I had a moment with myself, before going ahead and making this anyway. Trust me it’s good, even on the most scorching of days.
So here’s the thing – I try, on most days to get our evening meal made in the morning. My body, frustratingly disruptive and painful that it is, does not, can not, start chopping and stirring at 5pm when dinner used to be made. By about 3 o’clock in the afternoon, very often well before that time, I’m done in – in plain terms, any task that takes more than a couple of minutes standing just ain’t gonna happen!
So I’m learning to adapt (see Adapting to a New Normal). This Chunky Chilli was made, well I should say, was bubbling away, on the hob, by 10am. The malted loaf, that was cooked and cooling by 11am! See you’re impressed, I can tell.
I simply love cooking, yes there are more days than I’d like, where I can’t. But on the days I can, I do, sometimes doubling up, so that I can put a meal in the freezer. That comes with it’s own challenges; more time standing, chopping, slicing, stirring etc. I do what I can and at the end of the day, whatever sort of day it’s been I look at what I’ve achieved. It keeps me positive and (not literally) on my toes, constantly thinking of new ways of getting dinner on the table.
I’m also actively teaching all three of our children to cook. In fact, my heart swelled the other day, when I found a printed copy of my Crunchy Homemade Coleslaw recipe. Our eldest daughter had made it to go with dinner and it was perfect!
So, let me show you how I make Chunky Chilli!
Recipe : Serves 6
450g/1lb Minced Beef
1 Large Spanish Onion – cut into small dice
1tbsp Olive Oil
1-2 Red Chilli’s -or more if you really like it hot!!!
4 Garlic Cloves – minced
1tsp Ground Cumin
4 x 400g/14oz Cans of Plum Tomatoes
2 x 400g/14oz Cans of Kidney Beans
3 Red/Green Bell Peppers – cut into large chunky dice
1tsp Corn Flour
Salt and Ground Black Pepper to taste
Add the Olive oil to a large, heavy based pan, over a medium heat.
Cook the onion until just soft and slightly translucent.
Rinse each tomato can out with a little water and add this to the pan as well. This is a double duty job, all the tomato juices go into the chilli and the empty can is clean, ready to be recycled!!
Use a wooden spoon or spatula to gently break up the plum tomatoes. During cooking they will break down further.
Empty the kidney beans into a big sieve and rinse under cold, running water.
Allow the chilli to bubble gently for 2 hours, I partially covered my pan as it’s Summer and I didn’t want an errant fly taking a dip!!!
As I’ve said, this Chunky Chilli was prepared in the morning. So after 2 hours I turned the heat off. This is when I check for seasoning – add salt and pepper to taste.
I then added the diced bell peppers, the chilli will be reheated later. If you make this chilli ready to eat add the peppers during the last 10 minutes of cooking time. This way the peppers retain their crunch.
Dissolve the corn flour in a couple of tablespoons of cold water.
I then give the chilli a good stir allowing the corn flour to thicken the sauce, popped a lid on the pan and leave to cool until dinner time.
I like to serve this Chunky Chilli in a bowl with a generous dollop of plain yoghurt, tortilla chips or a thick slice of hearty, homemade bread and a little sprinkle of grated sharp cheddar.
This pot of Chilli goes so far, is good for you, economical and easy to make – what’s not to like??
How would you serve this Chilli?
What are you favourite Chilli toppings?
I hope I’ve inspired you to try Chilli in a slightly different way?