Serves 4, Prep 10 mins – Cooking 35-40 mins, Slow cooker (4-6 hours on low)
You will need:
500g of beef mince (or whatever takes your fancy / is reduced)
1 tin of chopped tomatoes
1 tin of mixed beans
2 cloves of garlic
Half a mug of rice (with enough water to cover it in a saucepan)
A tablespoon of vegetable oil
1 packet of chilli con carne seasoning
Salt and pepper (for seasoning)
This chilli recipe is one I have made a few times at Uni as it works out pretty cheap per serving whether you are sharing or you want to store leftovers in the fridge/freezer. Also, there is a variety of ways you can edit it or make it easier for yourself.
So, boys and girls first you will want to put oil in a pan preferably a wok or a large pan and get it hot. I use vegetable oil as it’s cheap but you can use whatever is in your flat/housemates cupboard (just kidding).
Next, add your meat at a medium heat, no need to rush a good chilli! As it starts to cook season the top with salt and pepper and half of your chilli seasoning in order to embed those flavours for around 8-10 mins. There is a variety of packet seasonings for you to choose from, usually found near the fajita kits in most supermarkets. I personally like the spicier ones, but whatever floats your boat.
Start to break up your meat to make sure it has browned on all sides and then peel and chop your garlic to go in with the meat. You can peel this first if it takes ages for you to do, in fact that’s probably a good idea to get out of the way first.
Now grab your trusty tin/can opener, which may usually see more action with beans and soup, and open your chopped tomatoes and mix them in. After this add your mixed beans using all of the contents but you can drain them slightly if you want for a less runny sauce.
Next add the other half of your seasoning and bring it to the boil for around 3-4 mins whilst mixing every so often so that you don’t get burnt bits on the bottom. Then, reduce the heat to a simmer and let this cook for around 25-30 mins depending on how thick or runny you prefer your chill.
At this point, put half a mug of rice (or enough for however many you are serving, I say half a mug as it’s enough for me) in saucepan and boil it during the last ten minutes of cooking and then plate up and enjoy!
FOR A SLOW COOKER
Lightly grease the inside of the cooker with oil, add the meat and finally, all the other ingredients and stir. Next, cook on a low heat, stirring occasionally to prevent sticking for 4-6 hours depending on your brand of slow cooker.
So here are a few tips I have for this recipe which could make your life easier.
In terms of the rice you can use boil in the bag or microwave pouches as a substitute to save time. But, be warned, they are less cost effective.
Also you can use 1 tablespoon of garlic powder instead of 2 cloves for the same effect.
Try and prep as much as you can before you start cooking and also read the recipe in its entirety first as it will make it easier to follow. Although, at this point it may be too late for some of you.
By Charly Beesley