The nights here are getting very chilly for the Sunshine State. I don’t know about you but the cold weather makes me crave warming, hearty foods. Inspired by Nigella’s chili and sloppy Joe recipes, I decided to invent my own version. This was delicious on fresh bread rolls and I can imagine would also be really good over rice, a baked potato or some vegetables. Don’t forget the grated cheese on top!
The ingredients were all items I had in the fridge and pantry making it a great go-to recipe. Obviously the meat is missing from the pic (it was still defrosting in the sink). You can vary the spices depending on what you have on hand.
Start it off by heating a little oil in the bottom of a large, heavy-based pan and cook the onions, carrots and garlic until they begin to soften.
Add the spices to the pan and stir them around and cook until you can smell their spicy aroma. It smells so warming and your stomach will start rumbling for dinner.
Add the mince to the pot and cook it, breaking it up with the spoon until there’s no more pink.
Tip the can of beans in and mix them through.
Stir in the tinned tomato, tomato paste and Worcestershire and a sprinkle of sugar into the pan then bring it all to a boil and reduce to a simmer. Cook the chili, stirring occasionally so it doesn’t stick to the bottom, until it thickens.
It took about 20 minutes to get it nice and thick like in the picture above. Season it to taste with salt and pepper.
Serve the chili in a warm bun, atop a hot baked potato or over some fluffy rice. Sprinkle it with grated cheese. Enjoy!
Chili a Claire K creations original recipe inspired by Nigella
makes 6 serves, about 230 calories per serve (just the chili)
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- 1/2 tsp cinnamon
- 1/2 tbsp cumin
- a sprinkle of cayenne pepper (or more if you like it hot)
- 1/2 tsp cocoa
- 1 diced red onion
- 2 carrots, diced
- 2 tsp minced garlic
- 1 tin chopped tomatoes
- 1 tin kidney beans
- 3 tbsp tomato paste
- 300g beef mince
- 2 tbsp Worcestershire sauce
- a pinch of sugar
- 1 tbsp oil
- salt and pepper to taste
Heat a little oil in a large heavey-based casserole dish and cook the onion, carrot and garlic until they start to soften.
Add the spices and cook until their spicy aroma rises from the pot.
Add the meat and cook, breaking it up with the spoon until there’s no more pink then add the kidney beans.
Add the tomatoes and the sauces and stir it all through. Sprinkle a pinch of sugar over the pot and stir it in.
Bring the mixture to the boil then reduce it to a simmer. Cook on low heat, stirring occasionally until it thickens.
Season it with salt and pepper and serve in warmed buns, over veges or rice or atop a baked potato. Spinkle with grated cheese.