Ingredients
| 1 | Large white onion |
| 1 | Red pepper |
| 3 | Garlic cloves |
| 1 tsp | Chilli powder |
| 1 tsp | Paprika |
| 1 tsp | Cumin |
| 1 pack | THIS™ Isn’t Beef Mince |
| 1 | Vegetable stock cube |
| 400g | Chopped tomatoes |
| 1/2 tsp | Dried marjoram |
| 1 tsp | Sugar |
| 2 tbsp | Tomato purée |
| 410g can | Red kidney beans (ideally in chilli sauce) |
| 240g | Plain boiled long rice, to serve |
| 1 | Avocado (optional) |
| Bunch | Coriander (optional) |
| As much as ya like | Vegan cheese (optional) |
The most perf recipe for when it’s proper nippy outside and you want a delicious winter warmer. Optional additions include avocado and coriander (a herb more controversial than most of your pals situationships).
HOW TO COOK THIS™ DISH
- Prepare the veggies – chop your white onion and red pepper, then mince your garlic.
- Start cooking – place your pan over medium heat then once warm, add 1 tbsp of oil.
- Once the oil is hot, add the onion and let it sweat (something Andrew doesn’t apparently do), stirring frequently for about 5-7 mins until soft and translucent.
- Next, add the red pepper, minced garlic, 1 tsp chili powder, 1 tsp paprika, 1 tsp ground cumin and mix to combine all the goodness.
- Let the flavours infuse for the next 5 mins (chef chat), stirring frequently.
- Add the show stopper – THIS™ Isn’t Beef Mince, breaking it up with your spoon or spatula.
- Keep stirring for at least 5 mins, until browned and cooked all the way.
- Dissolve stock cube in 300ml of hot water, add it to the chilli and give it a good old mix.
- Next, add the tin of chopped tomatoes, ½ tsp dried marjoram, 1 tsp sugar and season with salt and pepper. Squeeze in about 2 tbsp of tomato puree and stir.
- Simmer gently – the longer the better so the flavours can infuse. Don’t forget to stir at regular intervals to prevent the sauce catching on the bottom.
- Once the mixture is tasting and looking 10, add the can of red kidney beans and their chili sauce (if you’ve got kidney beans in water no dramaz, drain and rinse the beans). Bring to the boil and let bubble for 10 mins without the lid.
- Have a cheeky try of the chilli to ensure it tastes delish, if it does, take it off the hob and let it stand for 10 mins. Resist the temptation to devour chilli at this point.
- Once the chilli is resting (something I need to do on the reg), cook your rice.
- Then, as Harry Styles once said, serve. Add your rice and chilli to a bowl (can also add avocado and chopped coriander too if ya fancy).
- Enjoyyyy. Xxx
