Chilli Beef and the Multiple Ways You Can Eat It!

Chilli is one of the best recipes in the world! Not just because it taste great but because it is so versatile to. It is also one of those dishes that you just throw a load of ingredients in a pot, whack it in the oven and just leave it. If you’re cooking for friends and they are late, who cares, your dinner will only taste better the longer it cooks for! Out of the batch that I made I also got 4 enchiladas and a sharing plate of nachos for 4 too, so it goes a long way. If you fancy eating it just as chilli then serve it with rice or with a buttered oven baked spud and it will be delicious.

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If you want to make enchiladas then just fill a tortilla wrap with chilli and guacamole. Top with lots of grated cheese or a béchamel sauce and then bake in a 180’C oven for half an hour.

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If like me you choses to make the chilli into enchiladas and you then have wraps and chilli left over then why not try something different with the ingredients by making nachos? All you need to do is cut the wraps into triangles and brush with oil; now cook them in a 200’C oven for about 10 minutes until the wraps have turned crispy and resemble nachos. Trust me, one you have made these you will never buy nachos again! You then just need to top these with the chilli and grated cheese and put under a hot grill until the cheese has melted. Spoon dollops of guacamole, salsa and sour cream one removed and enjoy with lots of mess!

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For the chilli beef

–         1 large onion (red or white) roughly chopped

–         2 tbsp sunflower oil

–         3 cloves garlic

–         320g beef mince

–         200g peppers (any colour) sliced

–         2 tsp cumin

–         2 tsp hot chilli powder

–         2 tbsp Worcester sauce

–         400g tin tomatoes

–         1 same size tin baked beans

–         1 same size tin kindey beans – drained and rinsed

–         2 tbsp tomato puree

Heat the oven to 180’C

Fry the onions in the oil until soft

Add the garlic and the beef mince until and stir until the mince has browned all over

Add the pepper, cumin, chilli powder and Worcester sauce and stir so that everything is well coated. Simmer for a minute or so until the juices of the Worcester sauce have soaked in and then add the rest of the ingredients.

Cook in the oven for at least 40 minutes, but it’s my theory that the longer you leave it the better it is so this will cook on a low heat for anything up to about 4 hours

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* If you are going to use guacamole with any of these dishes then check out my homemade chunky guacamole recipe, I guarantee it will be 100 times better than anything bought from a shop!

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