So Christmas is over and although we did bring back a lot of cold meats and Christmas soup – which will keep us going for lunches into the new year – it feels like it’s time to have a break from the turkey and other Christmas leftovers. So first on our list of dinners this week is a wonderful warm chilli which I’d thought I’d share with you all Ii’m only sorry I haven’t added it here before).
First heat some oil in a pan add onions and brown. Next add the mince and brown. Add in a tin of tomato passata along with a tin of kidney beans, chilli powder and cayenne pepper. The amount of spices depends completely on how much heat you like, we tend to be pretty liberal when it comes to the spices.
Turn the heat down and leave to simmer for about 20 minutes, occasionally stirring, until the chilli has thickened. Serve immediately.
We tend to serve this in one of three ways. These are as follows:
1. Ladled on top of rice.
2. Piled on top of tortilla chips with salsa, guacamole, soured cream and some grated cheese.
3. Served in a bowl with flour tortillas. Use the wraps to scoop up the chilli whilst eating.