Lou's Store Cupboard Slow Chilli

I’ve had chilli con carne in a number of places in my life, all of them different, and not all of them good. There has been the dreaded school canteen version (served with dumplings…?), the cheap and tasty pre-cinema meal at our local independent place, who make it REALLY HOT, the enormous version in Las Vegas that I thought was actually for two people, and a wonderful spicy fresh version on the beach in the Yucatán. For me, the earthy and aromatic ground cumin and coriander are the stars of this dish. Sometimes I make it with fresh chillis, sometimes I make it with chilli flakes. It all depends on what is available, and how much time I have to cook. Your approach will obviously depend on the chillis you use. The cayenne will add some heat too, so you can omit that if you don’t want it to be too hot. If you’re not sure about hot food, just put in a little and build up to it. My husband sweats like an extra from Predator when he eats hot food. He likes to say it’s because he’s an athlete.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If you’re slow cooking your chilli (see above), begin heating your oven to about 150C (130C Fan). Add a splash of olive oil to a large ovenproof pan. Since beef mince can be quite fatty (even the lean options!), be conservative with how much you use. You can always add more if needed. Add the chopped onion and soften it gently on a medium heat for a few minutes.

Step 2

Add the beef mince, breaking it up with your spoon, and stir fry it with the onions for a few minutes to brown it while you prepare the next ingredients.

Step 3

Add the garlic, chillis and spices, and fry them with the meat and onions for another few minutes. The chilli will now start to emit a lovely aromatic and spicy aroma!

Step 4

Add the tomato purée, tinned tomatoes and stock, and give everything a good stir. Bring the whole thing to a simmer, then reduce the heat a bit. If you’re making the quick version, simmer it for about 15-20 minutes. If you’re slow cooking the chilli, fill the empty tomato can with some boiled water, stir it in, and put it all in the oven with the lid on.

Step 5

If you’re slow cooking your chilli, leave it in your oven for 1-2 hours, checking it every 30 mins or so to give it a stir. If there’s still quite a lot of liquid left, give it another 30 mins then check it. If it looks like too much liquid has cooked away, add a splash more hot water to it and then remove it from the oven.

Step 6

When your chilli looks ready, stir in the drained kidney beans, and season it with salt and/or pepper to taste. Heat the beans through for another 5 minutes or so until you’re ready to serve it.

Step 7

When you’re ready to eat, serve it with a tasty wild and brown rice mix, a sprinkle of coriander leaves, and a blob of sour cream if liked! Tortillas are totally optional! I’ve usually eaten all mine during the meal creation.