Chilli has to be one of the most versatile meals - you can serve with rice, over a jacket potato, over tortilla chips for nachos or soft tortillas. Then you can add as many accompaniments as you like - cheese, guacamole and sour cream!
This recipe can be made on the stove in a pan, or you can add all of the ingredients to a slow cooker and cook on 'auto' for 8 hours - stirring a couple of times in the process.
This recipe serves 4.
Buy your mince HERE.
500g minced beef
1 onion diced (red or brown)
3 garlic cloves crushed
Red chili sliced (if desired)
2tsp smoked paprika
2 Tsp ground cumin
1-2tsp Chipotle sauce or chilli powder
Tin chopped tomatoes
Tin kidney beans (or a bean mix if you prefer)
Salt & pepper
Red & green peppers diced
4Tbsp tomato paste
1 beef stock cube in 150ml boiling water
Splash Worcestershire sauce
1 Heaped tbsp cocoa powder
Your chosen options for serving!
Slow cooker method - Chuck it all in & cook on 'auto' for 8 hours.
Pan method - use a deep pan, big enough to take all the ingredients.
Heat oil in the pan - Fry off the mince until browned and then remove to a side dish. Next heat some more oil in the pan and cook the onion and garlic until soft with salt.
Add your spices (not the cocoa) and stir into the mix until fragrant.
Add the diced peppers and chilli into the pan and cook for 5 minutes.
Add in the chipotle paste if using and the tomato paste - stir into the mix.
Add your mince back into the pan, give it a really good mix and allow to cook for 10 minutes to allow the flavours to develop into the mince.
Sprinkle over the cocoa powder and stir into the mix.
Next add the tinned tomatoes and the drained and rinsed beans. Next add the beef stock & stir well to combine.
Add in your desired amount of Worster sauce.
Pop a lid on the pan and simmer for 30-60 minutes, check the chilli for seasoning and if you need to add liquid add more water for your desired consistency. The chilli can simmer for as long as you like, so you could make this ahead of time and reheat it or keep it on a low heat. Let the chilli stand for 10 minutes before serving.
Serve with your chosen options - Don't forget to tag us in your photos!
If serving as nachos, warm the oven to 200C or 180C fan, place tortilla chips into an oven proof dish, warm the chips for a few minutes in the oven (being careful not to burn them!) Remove the dish and add the chilli and cheese on top of the chips and return to oven to melt the cheese -serve!