This delicious recipe was one that I rustled up after a long day at work one night. It had been a dark, cold Autumn night and I wanted a relatively quick recipe, somewhere between a chilli and stew that would warm me up whilst snuggling up under a blanket.
Yet again I raided my fridge to find a few leftover rashers of bacon and a chicken fillet. Thankfully the other ingredients are staple cupboard items that I knew would partner really well together so I threw them in.
All in all, once I’d fried the ingredients up and left them in the saucepan to simmer, I was sat down to eat within 25 minutes of starting. The addition of rice really filled me up and possibly in the future I would consider using brown rice, as I often think it can add texture to a tomato based recipe.
However, the true beauty of this dish is that you can use up whatever is in your fridge and really enjoy it. I managed to get two very large meals out of this – perfect for freezing and eating on a night when you are in a rush or can’t be bothered to cook.
- 1 onion
- Dairy free butter
- 1 garlic clove
- 3 rashers bacon
- Tin kidney beans
- 400g plum tomatoes
- Chicken fillets
- ½ teaspoon Cadbury cocoa powder
- Drizzle Worcester sauce
- Splash BBQ sauce
- 100ml chicken stock
- Yellow pepper
- Half mug of Basmati rice
- Teaspoon mild chilli powder
– Heat a chunk of butter and leave to melt. Next fry the bacon until brown
-Add the chicken and cook until golden
– Cook the onion and peppers and stir until soft. Next add the garlic
-Stir in the cocoa powder, chilli powder, kidney beans and tomatoes
– Add the rice and then the stock and mix well
– Stir in the BBQ sauce and Worcester sauce and mix well
– Season well with salt and pepper
– Bring to the boil and then leave to cook on a low heat for 20 minutes
– Serve with coriander
Cold winter nights call for one thing, my dad’s homemade chilli. Nothing beats it after a long day and it is one of my fave dishes of all time. Whether it’s Bonfire Night, the weekend or just a rainy day, this spicy, hearty meal will fill your belly and warm you up good and proper.
I have used my dad’s recipe here and incorporated it to be gluten, wheat and dairy free. After years of practise and adjustments, I believe this is a chilli to beat off even Jamie Oliver’s.
This chilli includes 5 secret ingredients which create an even more flavoursome and creamy tasting dish. Serve alongside gluten free pitta breads or nachos with dips to create a Mexican inspired dish, perfect for sharing with friends.
- 500g beef mince
- Dairy free butter (I use Sainsbury’s Free From spread)
- 400g tin chopped tomatoes
- 400g tin kidney beans
- 400g baked beans (Heinz baked beans are gluten free or could use organic)
- Large tin of sweetcorn
- 1 onion
- 3 sticks celery
- 1 tbsp of gluten free flour (I use Dove’s farm gluten free plain flour)
- 1 tsp chilli powder to taste (I use Millstone’s as I find it the best)
- 2 cloves garlic
- 1 tsp cooking salt
- Half tube tomato puree
- A good knob of butter
Secret 5 ingredients
- 1 square of dark chocolate (I use the Kinnerton dairy free chocolate found in supermarkets)
- Squirt of tomato ketchup
- Squirt of brown sauce (Tiger Tiger do a gluten free variety which can be found in Sainsbury’s)
- Drizzle of Worcester Sauce (Biona Organic do gluten free)
- Kallo gluten free Beef stock cube to crumble in
1) Melt a knob of butter in a frying pan with the garlic
2) Chop the onion and celery and fry until tender
3) Add the chilli powder and fry for 2 minutes
4) Add meat and cook until brown
5) Add the flour and stir in well
6) Add the tin of tomatoes
7) Add the kidney and baked beans
8) Add the salt and stir in the tomato puree
9) Pour into a baking dish and allow to cook in the oven for 45 minutes
10) Take out and add the sweetcorn, allow to cook for another 5-10 minutes.
This dish can be served with rice or is yummy as a snack on a jacket potato with melted butter – Delicioso!