Everyone likes chilli. It is so versatile and can be added to a wide array of foods to make a lovely meal. The classic combination is with rice, but I also like it with potato wedges, a salad, or with tortilla wraps. Today I had some freshly grown potatoes from my veg patch to use up so decided to have a large jacket potato with my chilli.
It is probably my favourite food to make in large quantities and to freeze into large and small batches. It is then just a case of defrosting thoroughly and heating through, eradicating the need for a lot of preparation and washing up (no-ones favourite job). A large batch will be for the whole family, while a small batch (like today) will be sufficient to scoop on top of a jacket potato. At a cost per serving of less than a pound it is a hit with the purse strings too, which is guaranteed to impress the boss (my wife!). So everyone is a winner.
1kg Lean Beef Mince £5.00
2 400g tins Chopped Tomatoes 82p
2 Medium Size Onions, peeled and finely chopped 36p
3 Celery Sticks, finely chopped 40p
2 Red Chillies, seeded and finely chopped 33p
1-2 tsp chilli powder, to taste
1 tsp Ground Cumin
1 tbsp Tomato Puree
2 tsp Soft Dark Brown Sugar
2 tbsp Worcester Sauce
1 tbsp Dried Oregano
300 ml Beef Stock
2 tbsp Olive Oil
- Heat oil in large flameproof casserole pan to a medium heat (not too high so onions don't burn!)
- Fry onions, celery and chillies until onions soften (approx 10 min)
- Increase heat, add beef mince, and cook until browned, stirring constantly
- Pour out excess fat (if any) into old container
- Add chilli powder, ground cumin, and tomato puree. Mix well for a minute.
- Add sugar, worcester sauce, oregano, stock and tomatoes. Stir well and bring to boil.
- When boiling, lower heat to a gentle simmer and cook for approx 40 min until ready
- If you wish to add kidney beans, stir them in 10 min before the end
Cost Per Individual Serving = £0.87p