Friday favourites! (2)

Warming winter chilli

This is a definte favourite in our house. We make huge vats of it and freeze it so that we can eat it for weeks to come.  I first posted this recipe on my blog 'Ju's musings on life' - in the 'foody things' section.

This recipe is based on Nigella’s ‘cornbread topped chilli’ – although I’ve never made the cornbread - combined with a few tips and tricks from Jamie Oliver. It turns out different each time I make it but it’s always delicious.

I would estimate the quantities below would serve around 8 to 10 (rather than the 16 that Nigella quotes) main course portions but really it depends on how big you like those portions to be and what you serve it with.

Ingredients
· 4 onions
· 2 cloves garlic
· 4 tablespoons olive oil
· chilli powder – as much or as little as you prefer, I usually start off with 2 teaspoons but it really depends on your taste and the strength of the chilli powder. More can be added when all ingredients are bubbling away. Alternatively you could use fresh chillies – again, to taste.
· 2 teaspoons ground coriander
· 2 teaspoons ground cumin
· 1 teaspoon ground ginger (optional – adds a nice seasonal touch at Christmas)
· 2 cinnamon sticks or 1 teaspoon
·2 red peppers
· 1.5kg minced beef
· 4 x 400g cans chopped tomatoes
· Tomato ketchup, to taste - Nigella recommends 8 tablespoons
· 1 tube of tomato puree, or to taste
· 250ml water – or as much as you think it needs
· 2 tablespoons cocoa or grated dark chocolate – I currently use a wonderful pure cacao bar from Willie’s World Class Cacao which is brilliant for cooking.
· 2 x 400g cans red kidney beans – I prefer to use the “chilli beans” as they give more flavour

Method

· Brown the mince and add the chopped onions and pepper, cook through until the vegetables are softening.

· Add the chilli powder, cumin, coriander, ginger (if using) and cinnamon, mix together.
· Add the tomatoes, kidney beans, tomato puree and tomato ketchup
· Add as much water as you feel it needs at this stage – I don’t like it to be too runny and you can always let it down more later.
· Bring to the boil and the add the cocao powder or grated dark chocolate – don’t be tempted to miss this out as it really creates a richness in both colour and flavour.
· Simmer for 2 hours - have a taste now and again to see if you would like to add more chilli powder, ketchup or water.

You can now either save the mixture until later, cool and freeze, or immediately bake. Either way, before serving, the chilli should be baked in the oven – gas mark 7/220C – for 30–40 mins. I sometimes add buttered bread to the top 20 mins before it’s ready.
Serve in a variety of ways:- with boiled rice, taco shells, jacket potatoes, and accompany with sour cream, natural yoghurt, guacamole.
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Tell me, what's your Friday Foodie Favourite?  Leave me a comment below!