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. Yet 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. Usually around 3 o’clock in the afternoon, very often well before that time, I’m done in. Speaking in plain terms. Consequently, any task that takes more than a couple of minutes standing just ain’t gonna happen!

While I’m learning to adapt (see Adapting to a New Normal) I made this Chunky Chilli. More correctly, it was bubbling away, on the hob, by 10am. The malted loaf was baked and cooling by 11am. Result!

How I now approach cooking:

I simply love cooking, yes there are more days than I’d like, where I can’t. Yet on the days I can, I do. Also, I  sometimes double up, so that I can put a meal in the freezer. Although 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.

Also, I am 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 : Chunky Chilli Serves 6

450g/1lb Minced/Ground Beef

1 Large Spanish Onion – cut into small dice

1tbsp Olive Oil – I use Filippo Berio

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

Making the Chunky Chilli

  • First of all add the oil to a large, heavy based pan, over a medium heat.
  • Next add the onion and cook until just soft and slightly translucent.

Add the minced beef to the pan.

  • Tip the minced/ground beef into the pan and cook until browned.

Cook the beef until it is browned.

  • Add the finely diced chilli and tinned tomatoes.

Next add the finely diced red chilli.

 

Chunky Chilli - time to add all the tinned tomatoes.

 

  • Rinse each tomato can out with a little water and add this to the pan.
Chunky Chilli - add the minced, or crushed garlic and the ground Cumin.
Chunky Chilli
  • Now add the cumin and garlic.
  • 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.
  • Add the rinsed kidney beans to the pan.

 

Chunky Chilli - tip the kidney beans into the pan.
Chunky Chilli
  • Allow the chilli to bubble gently for 2 hours partially covered with a lid.
  • I prepared this Chunky Chilli in the morning. After 2 hours cooking the heat was turned off.
  • Check the seasoning and adjust as necessary.
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 and add to the chilli.
Chunky Chilli - add the corn flour mix to the hot chilli, at the same time as the peppers.
Chunky Chilli
  • Give the chilli a good stir and allow the corn flour to thicken the sauce. Pop a lid on the pan and leave to cool until needed.
Chunky Chilli - reheat over a medium heat for 10 minutes, stirring until piping hot all the way through.
Chunky Chilli –

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

If you have enjoyed this recipe for Chunky Chilli you may also like these:

Healthy Turkey Mixed Pepper Chilli 

FF Chunky Chilli
Healthy Turkey Mixed Pepper Chilli

Hearty Minestrone Soup

FF Chunky Chilli
Hearty Minestrone Soup

Spicy Sausage Bean Casserole 

FF Chunky Chilli
Spicy Sausage Bean Casserole

All of my recipes in this post are hearty, warming and economical to make. Likewise they can all be easily scaled up if you need to feed a crowd. Also adding some crusty bread, such as my Seeded Cob Loaf or Easy Homemade Cottage Loaf not only makes this meal go further, they are perfect for dunking in spicy juices! Resulting in a delicious feast for all to share.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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