This is one of those rare suppers that is all the more appreciated when eaten in front of the TV on a chilly winters evening warming your lap- served in a warm bowl topped with cooling soured cream, freshly made guacamole and a hearty door-stop-wedge of cornbread smothered in butter or extra cheese- it hits the sport every time!
If you prefer, serve with rice instead of cornbread. I also highly advise you to make your own guacamole- I promise it is one of the easiest things to knock up and once you’ve made it, you’ll never buy a plastic pot of the gloppy stuff again. Regardless of taste- its quicker to make too!
Chilli (Serves 3-4)
- 450g beef mince
- 1 onion, chopped
- 1 red pepper, chopped
- 2 garlic cloves, chopped finely
- 1 tsp each- ground cumin, coriander, chilli powder, chilli flakes
- 300ml red wine
- 1 tbsp Worcestershire sauce
- 1 heaped tsp marmite
- 400g chopped tomatoes
- 1 can kidney beans
- To serve- soured cream, guacamole, cornbread or rice
- Heat a heavy based saucepan on the hob and add a splash of olive oil and soften the onion and red pepper for 10 minutes or so. Add the garlic and cook for a few more minutes.
- Add the mince, break up and brown well. Add the spices and cook out for a few minutes.
- Turn up the heat and add the wine, Worcestershire sauce and marmite and brink to a simmer.
- Add the tomatoes and stir to combine.
- Either simmer gently with a lid on, on the hob for 20 minutes or in an oven preheated to 180°C
- After this time, add the kidney beans and stir well. Remove the lid and cook for a further 30 minutes until the liquid has reduced and thickened. This can cook away slowly for as long as you like, in a low oven. If it gets dry, add a splash of water.
- 2 ripe avocados
- 1 small red chilli, chopped finely
- 1 lime, juice and zest
- Small bunch coriander, chopped
- Salt and pepper
- Mash up the avocado flesh with a fork in a small bowl,
- Stir in the chopped chilli, lime juice and zest and coriander and season. Serve at room temperature.
Cornbread– See here