SIMPLE CHILLI RECIPE RECIPES

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just tender.

Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.

Roughly chop the chocolate and add to the chilli, along with the beans. Stir to combine and melt the chocolate, then simmer for another 15 minutes until the mixture has thickened slightly. 

Meanwhile, prepare the rice according to the instructions on the packet. Serve with the chilli and a dollop of crème fraîche on the top.

1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just tender.

Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.

Roughly chop the chocolate and add to the chilli, along with the beans. Stir to combine and melt the chocolate, then simmer for another 15 minutes until the mixture has thickened slightly. 

Meanwhile, prepare the rice according to the instructions on the packet. Serve with the chilli and a dollop of crème fraîche on the top.

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Heat the oil in a large saucepan and add the onion. Cook for 2-3 minutes until beginning to soften, then add the peppers. Cook for another 3-4 minutes until the peppers are just tender.

Add the chilli powder, cumin and paprika to the pan and stir through, cooking for 1 minute. Put the mince in the pan and move around, breaking up with a wooden spoon. Cook for 3-4 minutes until brown all over. Pour in the passata and stock. Bring to a gentle simmer and cook for 30 minutes.

Roughly chop the chocolate and add to the chilli, along with the beans. Stir to combine and melt the chocolate, then simmer for another 15 minutes until the mixture has thickened slightly. 

Meanwhile, prepare the rice according to the instructions on the packet. Serve with the chilli and a dollop of crème fraîche on the top.