Looking for an easy but filling recipe to feed your family whilst watching the game?
The chili itself is quick to make, (about 30 minutes), and the spice level is very easily controlled which means that it is suitable for all ages. The ingredients can be doubled to feed a larger crowd, but you will need a big pan to cook it in 🙂
I especially liked the flatbreads that I made to accompany this meal. They are thick enough to be able to scoop up the chili, but not too bulky and certainly not hard to make. There is no yeast so you don’t have to wait around for hours for the dough to rise. The recipe was adapted from one I found on this website.
Don’t forget to serve this chili with plenty of sour cream, grated cheese, plus a nice green side salad.
Ingredients – serves 4/6:
2 tbsp olive oil
- 2 garlic cloves, crushed
2 onions, finely chopped
- 2 teaspoons Mexican (mild) chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
1kg/2 lbs lean beef mince (ground)
- 400g/14 oz can diced tomatoes
- 300g/10.5 oz jar mild salsa (I used my supermarket’s own brand)
- 2 tbsp tomato paste
- 400g/14 oz can red kidney beans, drained and rinsed
- 1/4 teaspoon hot chilli powder, optional, adjust to taste
- sour cream, grated cheese and a green salad, to serve
Flatbreads – makes 8:
- 50g/2 oz butter
- 200ml/7 oz milk
- 2 cups plain (all purpose) flour
- 1/2 teaspoon dried oregano
- First make the flatbreads. Put the butter and the milk into a microwave-proof jug and heat for a minute or until the butter melts. Put the flour and oregano into a medium bowl and then use a flat-bladed knife to mix in the liquid. Once a dough forms, knead for a minute or two until smooth. Wrap in cling wrap and set aside for 30 minutes, if you have time.
- Break the dough into 8 pieces and then form into flat rounds. (It doesn’t matter if they aren’t perfect).
- Heat a large non-stick frying pan over a medium-high heat and then cook the flatbreads in batches. They only take a minute or so on each side – flip when just starting to brown. Place on a plate whilst you make the chili.
- Using the same pan as you cooked the breads in, (to save cleaning up!), heat the oil over a medium heat then add the onion and garlic. Cook for a few minutes until the onion softens slightly.
- Add the Mexican chilli powder, cumin and oregano and stir. Cook for a few seconds until fragrant.
- Add the beef to the pan and stir until browned, making sure that you break up any lumps.
- Pour in the diced tomatoes, salsa, tomato paste and kidney beans and stir to mix.
- Bring to the boil then lower the heat, cover with a lid and simmer for 10 minutes.
- Remove the lid, stir in the hot chilli powder (if using), then simmer for another 10 minutes or until the sauce is thickened.
- Serve the chili with the flatbreads, sour cream, grated cheese and a side salad.