Chunky Chilli

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.

Chunky Chilli - served with a dollop of natural yoghurt, grated cheese and a thick slice of malted granary bread.
Chunky Chilli – served with a dollop of natural yoghurt, grated cheese and a thick slice of malted granary bread.

 

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!

Chunky Chilli - a delicious make ahead meal.
Chunky Chilli – a delicious make ahead meal.

 

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

Method :

Add the Olive oil to a large, heavy based pan, over a medium heat.

Cook the onion until just soft and slightly translucent.

Add the minced beef to the pan.
Add the minced beef to the pan.
Cook the beef until it is browned.
Cook the beef until it is browned.
Next add the finely diced red chilli.
Next add the finely diced red chilli.
Chunky Chilli - time to add all the tinned tomatoes.
Chunky Chilli – time to add all the tinned tomatoes.

 

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!!

Chunky Chilli - add the minced, or crushed garlic and the ground Cumin.
Chunky Chilli – add the minced, or crushed garlic and the ground Cumin.

 

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.

 

Chunky Chilli - tip the kidney beans into the pan.
Chunky Chilli – tip the kidney beans into the pan.

 

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.

Chunky Chilli - called so because of the Chunky diced 2 green and 1 red peppers!
Chunky Chilli – so called because of the Chunky diced 2 green and 1 red peppers!

 

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.

Chunky Chilli - add the corn flour mix to the hot chilli, at the same time as the peppers.
Chunky Chilli – add the corn flour mix to the hot chilli, at the same time as the peppers.

 

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.

Chunky Chilli - reheat over a medium heat for 10 minutes, stirring until piping hot all the way through.
Chunky Chilli – reheat over a medium heat for 10 minutes, stirring until piping hot all the way through.

 

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.

Chunky Chilli - served my way!
Chunky Chilli – served my way!

 

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?

You may also like this, to go with :      Wholemeal Cob LoafCrunchy Seeded Bread

Sammie x

 

 

 

 

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Sammie

Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way is to show love through food whilst having fun. Hence Feasting Is Fun!!

6 thoughts on “Chunky Chilli”

  1. Not crazy at all! It’s a thundery, rainy and cool day in Toronto and a bowl of your chunky chili would definitely hit the spot! We love chili in our house and it takes the pressure off as a big pot lasts a few days – more time to enjoy these summer nights! 😉 Thanks for sharing Sammie! – http://www.tetalizza.com

    1. Don’t you just love it when one batch of cooking lasts a few days!! I feel like “Hey, the pressure’s off”. I make big lasagnes and then eek it out with salad/coleslaw/bread/pudding!! So glad you enjoyed my post Liz 😉

  2. About halfway through the summer, I start craving meatloaf and chili 🙂 So your version sounds like an excellent option!

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