This is a great way to use left-over BBQ meat.
We had a BBQ this weekend and, as usual, there were a few sausages and pieces of steak left afterwards. (Hey, I figure it is always better to over-cater than people leaving hungry 🙂 ). Instead of just trying to re-heat the left-overs for lunch, when they never taste as good, I decided to make them into a chunky chili instead.
This is super simple to make. Cook some sliced onion, add your left-over meat (or cook some sausages from scratch if you prefer), then throw in two cans of beans, a can of tomatoes, plus some Mexican seasoning. Bake and you’ve got yourself a quick weeknight dinner for the family.
I love how the chunks of meat pick up the spicy flavours, and the cheesy crunch of the tortilla chips is pretty good too…
Ingredients – serves 4:
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- approx 500g/1 lb cooked sausages (or a combo of sausages, steak and any other BBQ meat you have), chopped into bite-sized pieces
- 1 packet your favourite Mexican seasoning (I used Old El Paso Burrito seasoning)
- 400g/14 oz can mixed beans (I used a three-bean mix), drained and rinsed
- 400g/14 oz can red kidney beans, drained and rinsed
- 400g/14 oz can diced tomatoes
- 1 cup water
- few handfuls tortilla chips
- 1/2 cup grated cheese
- a little sour cream, to serve
- Heat your oven to 200c/180C fan forced/390F.
- Put the oil in a flame-proof, oven-proof pan then place over a medium heat on the stovetop. Add the onion and cook for a couple of minutes until softened.
- Add the cooked sausage/meat pieces and re-heat for a couple of minutes.
- Add the packet of seasoning and stir to coat the meat and onions. Cook for a minute until fragrant.
- Add the two cans of beans, the tomatoes and the water. Stir and bring to the simmer.
- Turn off the stovetop and then cover the pan with either a lid or aluminium foil. Carefully transfer to the oven and bake for 15 minutes.
- Take off the lid and bake un-covered for a further 10 minutes.
- Scatter the tortilla chips over the top, and sprinkle with the grated cheese. Return to the oven for a further 5 minutes to melt the cheese.
- Remove from the oven and leave to sit for 5 minutes before topping with a dollop of sour cream.
- Serve and enjoy!