Comforting, moreish, lively. It’s easy to excite with chilli con carne:
Serves 4 (with 700g chilli left over)
Prepare 15 minutes
Cook 2 hours
- 2 tbsp olive oil
- 2 red onions, chopped
- 3 garlic cloves, crushed
- 1 red pepper, chopped
- 1 green pepper, chopped
- 3 tsp smoky crushed chipotle chillies
- ¼-½ tsp hot chilli powder
- 1½ tsp smoked paprika
- 1½ tsp SpinneysFood Fine Coriander
- 1½ tsp SpinneysFood Fine Cumin
- 1kg SpinneysFood Beef Mince
- 2 x 400g cans SpinneysFood Italian Chopped Tomatoes
- 2 tbsp SpinneysFood Italian Tomato Paste
- 2 x 400g cans SpinneysFood Kidney Beans, drained
- 2 x 250g packs steamed
- zest of 2 limes
- ½ bunch mint, leaves picked
- ½ bunch coriander, leaves picked
- sour cream, to serve (optional)
- Set a large saucepan with the oil over a medium heat. Cook
the onions for 3-5 minutes, until soft and translucent. Add the garlic and peppers and cook for 3-5 minutes more, until the peppers begin to soften.
- Tip in the spices. Add the mince and cook for 5 minutes, or until the meat has browned all over.
- Stir in the tomatoes, tomato paste and kidney beans. Pour
in 400ml water, season, increase the heat to high and bring to the boil. Reduce to a simmer, cover and cook for 1 hour 30 minutes.
- Just before you’re ready to serve, cook the rice according
to pack instructions. Stir in the lime zest, mint and coriander.
- Divide 1kg of the chilli among four warm bowls (leave the rest to cool, then store in the fridge) and serve with the rice and sour cream, if using.
Prepare 15 minutes
Cook 25 minutes
- 1 tbsp olive oil
- 3 spring onions, thinly sliced
- 450g leftover chilli (above)
- 40g self-raising flour, plus extra for dusting
- ⅛ tsp baking powder
- 10g butter, softened
- 35ml sour cream
- 40g SpinneysFood Cheddar Cheese
- 2 tbsp finely chopped chives
- Set a frying pan with the oil over a high heat. Cook the spring onions for 1-2 minutes, or until charred. Remove from the heat and set aside.
- Preheat the oven to 220°C, gas mark 7. Put the chilli in a pan set over a medium-high heat. Cover with a lid and simmer for 10 minutes, stirring occasionally. Keep warm.
- Sift the flour, baking powder and a pinch
of salt into a large bowl. Rub the butter in with your fingertips until the mixture resembles
fine breadcrumbs. Add the sour cream, 30g cheddar, the spring onions and 1 tbsp chives. Stir together to form a slightly sticky dough.
- Turn the dough out onto a lightly floured surface and shape into a 10cm diameter circle. Cut into quarters.
- Divide the chilli between two small ovenproof dishes. Arrange 2 cobbler quarters onto each and sprinkle with the remaining cheddar.
- Bake for 10-12 minutes, or until the cobbler
is well risen and golden. Scatter over the remaining chives and serve.
Prepare 10 minutes
Cook 10 minutes
- 250g leftover chilli (above)
- 2 hot dog rolls
- ½ avocado, sliced
- 50g SpinneysFood Cheddar Cheese, grated
- 2 tbsp sour cream
- 1 small red onion, sliced into rings
- Put the chilli in a pan set over
a medium-high heat. Cover and simmer for 10 minutes, stirring occasionally.
- Split the hot dog rolls in half lengthways but not all the way through. Fill with the avocado slices, cheddar and chilli.
- Transfer the sour cream to
a piping bag and pipe onto the sloppy joes in a zigzag shape (or dollop straight onto the chilli). Garnish with the onion rings
SpinneysFood Beef Mince – used to create the chilli that formed the base of these three meals – is free from added hormones. Find it in stores now.