Yep, we’re in bloody lockdown again and we’re all trying to limit how much we go out.
With this in mind, like last time I decided to have a look and use up food I already had at home. I first made this type of chilli years ago when I was a flat broke student. My Mum would sometimes send me home with a bag of tinned food. I came up with this version of chilli and it’s surprisingly flavoursome.
I know most people wouldn’t use corned beef in a chilli, but it works well. If you don’t want to use baked beans you can use whichever beans you like, just maybe add some vegetable stock to loosen up the mix. This is also a good dish to use up any vegetables that have been hanging around your fridge or freezer for a while.
It’s cold and miserable outside and while I’ll admit it’s not fine dining it’s quick, cheap and proper comfort food. This goes well with rice, or pasta, in a baked potato or with garlic bread.
340 Gram Tin of corned beef (cut into cubes)
500 Gram Carton of passata (or a tin of chopped tomatoes)
410 Gram Tin of baked beans
1 Tbsp Oil
1 Tbsp Tomato purée
1 Onion (chopped fairly finely)
1 Carrot (grated)
1 Red pepper (cut into 1 cm chunks)
1 Tsp salt
1 Tsp Ground cumin
1 Tsp Chilli powder
1 Tsp Ground coriander
3 cloves of garlic
Heat your oil in a large flat bottom pan. Fry the carrot, pepper, and onion over a medium heat until the the onion becomes translucent
Add the garlic, spices, tomato puree and corned beef, and stir through the vegetables and cook for 5 minutes until the corned beef starts to break down.
Stir in the passata, and baked beans, mixing well. Cook over a medium heat for a further 15 minutes. Stir occasionally to prevent sticking
Serve with your favourite carbs. This keeps in the fridge for 3-4 days
I’m not a vegan or even vegetarian, but still enjoy a good meat free recipe.
This is a good way to get your 5 a day, and is quick and tasty, with a nice range of flavours and textures. I served mine with some avocado on top, and corn bread, but it’s also really good with rice or tortillas. You can also top it with sour cream or grated cheese if you’re not vegan.
1 Red pepper
2 Stalks celery
150 Grams Sweetcorn
400 Grams Cannelli beans (you can use whatever beans you have)
400 ml Passata
1 Tsp Ground cumin
1 Tsp Smoked paprika
1 Tsp chilli powder
2 Cloves of garlic (finely chopped)
1 Tbsp Tomato puree
1 Tbsp Olive oil
Chop the vegetables into equal sizes (I like to keep mine pretty chunky)
Heat the oil in a pan, and gently fry the vegetables for 5-10 minutes until they have softened
Add the garlic, spices and tomato puree to the pan and cook for a few minutes before adding the beans and passata
Simmer over a low heat for another 10-15 minutes, until the sauce has thickened
If you enjoy a bit of weekend cooking this is ideal for you. This recipe is best made with cheap cuts of beef, cooked long and slow until it falls apart. I like this fairly hot, but you adjust the heat to suit your own taste.
The rich tomato sauce is sweet with red peppers, and there’s heat and smokiness from chilli and smoked paprika. Serve with rice and dollop of sour cream for all round satisfying deliciousness.
400gms Chuck beef
1 Large onion
2 Red peppers
250ml Vegetable stock
4 Cloves garlic
1tsp Smoked paprika
1tsp Chilli powder
2tbsp Olive oil
Heat the oil in a large wide bottomed pan. Slice the beef in 1.5 cm strips and sprinkle
with the tablespoon of flour, making sure the meat is evenly coated
Fry the beef over a high heat to seal the meat,
and then remove the beef from the pan
Slice the onion, peppers and mushrooms and add
to the pan, cooking until the onions are translucent.
Mince the garlic and add to pan along with beef,
chilli, smoke paprika, and salt.
Add the stock and deglaze the plan, and add the
passata, cover the mixture with a lid, turn down the heat to a gentle simmer
Cook for 1 hour, and check the seasoning. It’s also worth checking how the meat is
doing (depending on the meat you use, it might be cooked but check in case it a
little more cooking