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I love big, stock pot cooking.  I think it’s because I like to be a good hostess and prefer to be able to feed anybody and everybody that visits my house until they are full!  Lancashire Hot Pots is a favourite in my house as is Spaghetti Bolognese and Chilli.

I have eaten alot of chilli in my time and I know a number of great chilli makers.  I’m not saying that this is the correct way to make it, I’m not even suggesting it’s the  best…..this is simply MY way and I never have any leftovers!!!

My method uses the fewest pots and pans possible, which is another reason to love big stock-pot cooking: less washing up!!

You will need:

500g minced beef

1 white onion

1 pepper

1 tin of chopped plum tomatoes

1 tin kidney beans

hot or mild chilli powder

mixed spice

1 clove of garlic

1 beef stock cube

tomato puree

2 rashers smoked back bacon

Optional: Garlic Puree and culinary chocolate

Method 

  • Very finely chop your onion and cook gently in a heavy frying pan.
  • Finely chop your pepper (I have used half a yellow and half a red pepper) and add to the pan.
  • Once the peppers have softened slightly and the onions have started to become translucent, add 1 heaped teaspoon of chilli power and 1 half teaspoon of mixed spice.
  • Stir until coated and cook for a further 5 minutes and empty into a large Casserole dish.
  • Finely chop 1 clove of garlic and add to the mixture.
  • In the frying pan you have just used, brown the minced beef.  Drain off any liquid.
  • Grate into the mince, approximately 1 teaspoon of dark or culinary chocolate.  Mix well.
  • Add the mince to the Casserole dish and mix well.
  • Once again, in the same frying pan, brown 2 rashers of smokey bacon and then using kitchen scissors, cut into small squares and add to the casserole dish.
  • To make the sauce, dissolve a beef stock cube in 300ml of boiling water.  Add a tin of chopped plum tomatoes and 2-3 tablespoons of tomato puree.
  • At this point I add a tablespoon of garlic puree, but this is up to you.  Our family really likes Garlic!!
  • Cook on the hob until bubbles appear and then add to the Casserole dish.
  • Stir all the ingredients together and cook in a medium oven for 20 minutes.
  • Drain and rinse a can of kidney beans and gently stir into the chilli.  Cook in the oven for a further 5 minutes.
  • Serve with rice and grated mild cheese.

Hope it isn’t too spicy for you!

Love Rachel

xxx

 

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