I am being completely honest, when I hear the word chilli con carne , my heart sinks slightly. I mean there is nothing wrong with the dish it is usually nice, but it can be a bit boring, dull looking and just there ! It is great on bonfire night, after you scoffed the hotdogs, but generally I’ll cock my nose up at it ( Why can’t I frigging cock my nose up at a take away or Burger King !)
I had a packet of steak mince that I pulled out of the freezer and I set myself the task of jazzing up this regular dish, both frugally and healthily. I swapped the kidney beans for chickpeas (they have been in my cupboard sooooo long, they could be confused for WW2 rations !) I have previously seen tortilla baskets in restaurants, so I thought it would be a nice change to serve it in that, jazz the rice up and make the chilli full of goodies, but not in a tree hugging kinda way.
This jazzy chilli tatsed flipping fab and I hope you enjoy this dish as much as we did !.
You will need……
1 Packet of good quality steak mince
Tin of chopped tomatoes
Tin of chickpeas
1 finely diced onion
3 finely chopped peppers
1 tablespoon of sugar
1/2 pint of beef stock
2 finely chopped garlic cloves
1 tsp paprika
2 tsp cumin
2 tsp oregano
1 tsp chilli powder ( add more for heat !)
1 tsp salt
1 tsp pepper
2 tablespoons of tomato paste
3 Cups of rice
7 cups of beef stock
1 tsp salt
2 tablespoons tomato puree
1 tsp paprika
1 soft advocado
Half a finely diced onion
Handful of coriander
1 chilli finely chopped if you like it spicy.
1 1/2 cup SR flour
1 tsp baking powder
1 tsp salt
1/4 cup of butter
1/4 cup of hot water.
Start of this dish by making the tortillas , as they can be left to prove while you cook the chilli and rice. In a bowl add the flour, salt, baking powder and butter and mix together until you have a breadcrumb consistency. Slowly add the hot water and mix it all together until you have a dough ball. Knead this on a floured surface for five minutes, return it to the bowl and then cover with a damp cloth for around half an hour.
Add some coconut oil to a large pan and sit it on a medium heat. Add the onions and cook until they are transparent, add the garlic and beef and cook until the meat is brown. Add the peppers and chickpeas and cook for a further 3 minutes. Add the rest of the ingredients and give this a good stir, once it is bubbling, turn it down to a low heat and let it gently simmer for around 30 minutes. Leave the lid of if you want a nice thick sauce, but give it several stirs.
Add the stock cubes, tomato puree, salt and paprika to the boiling water and mix well. Then add this to the rice, give it a good stir and sit it on a low heat until all of the water has been absorbed. Remove this from the heat and cover the pan and lid with a tea towel to stop steam escaping, leave until you ready to serve .
Guacamole is sooooooo simple to make and tastes 100 times better than any shop bought over priced stuff.
Remove the avocado from the flesh, and chuck the stone and skin away. Add the lime juice to the avocado and mush it up with a fork until you have a green messy paste, you can have this as lumpy or smooth as you like ! Add the rest of the ingredients, mix well and set aside.
Find a bowl or baking tin that would give you a basket shape and roll out your dough into disks, I have given you the measurements for six baskets, but this will vary on the size of the baskets. Lay the disks over the bowl and pop into a pre heated oven until the dough is crispy and golden (mine took 8 minutes). Remove from the oven and let it cool for 2 minutes before you turn upside down and the basket should slide off.
Add the chilli to the bowl, with the rice and the guacamole and serve. A fab tip is to make the chilli a day or two before as it always tastes soooooooo much better !
Anyway I hope that you enjoy this, please leave me a comment letting me know how you get on !
Love and snogs,
This Mexican lamb and sweet potato stew only cost 83p a serving !!