A little bit about this recipe…..
Prep: 15 mins | Cook: 30 mins | Serves: 4 | Cost: £1.50pp
I normally do chilli as a batch cook and tend to use venison as we have loads of it!! For that reason I don’t add any actual chilli and just add hot sauce once served. This way it can be different levels of heat to everyone’s liking.
Ingredients
- 1 onion finely chopped
- 50g chorizo small cubes
- 4 garlic cloves crushed
- 250g beef cubes (any cut)
- 500g mince
- 100g gammon cubed
- 3 tins tomatoes
- 1 tin kidney beans drained
- 1 tin chickpeas drained
- 1 haricot beans drained
Method
- Heat little oil in pan
- Once hot add onion cook until soft
- Add the garlic, gammon and chorizo and cook for 2 minutes
- Add the beef cubes to brown off
- Add the mince
- Cook until all the meat is cooked
- Add all tinned ingredients
- Bring up to bubbling and then turn down heat to simmer for 20 minutes (However I normally cook for longer to get richer flavour)
Blags, Tips & Tricks
- If you want to add actual chillies, finely chop and add with garlic
- Chilli is great for batch cooking for the freezer for those days you want something quick and easy
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