Our chilli combines minced beef, onions, garlic, tomatoes, kidney beans, a bit of spice (cinnamon, cumin, coriander) and smoky dried ancho chillies, in a long, slow cook.
Before dishing up, we stir in a bit of dark chocolate for depth and coriander leaves and vinegar for freshness and brightness.
|PER 100G(RAW)||PER 250ml SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
INDIVIDUAL SIZE: if frozen: pierce film in several places, then microwave for 3 minutes. Peel back film, stir, replace film loosely and heat for a further 2 minutes. If defrosted, microwave for 2 minutes, stirring occasionally.
SMALL AND LARGE SIZE: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.
Defrost information: Defrost overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.
For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.
Cooking instructions are guidelines only. Microwave times checked in a 900W oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
Serve with tacos, tortillas, guacamole, fresh tomato or coriander-jalapeno salsa, refried beans, pickled jalapenos, shredded cheese, sour cream... need we go on?
A simple baked potato or rice would work just fine as well.
LOW CARB: Scoop chilli into baby cos lettuce leaves instead of tacos.
2 large, ripe avocados, flesh only
Half a clove of garlic, minced
2 spring onions, white parts only, finely chopped
1 teaspoon pickled jalapenos, chopped
1 lime, juiced
Half a teaspoon of salt
Quarter of a bunch of coriander, leaves and top stems only, chopped
Place all ingredients in a bowl and crush roughly together - a potato-masher works really well for this. You want a rustic, chunky mix, not a smooth puree. Taste and add more lime juice, salt and/or jalapenos, as the mood takes you.