Chilli to warm your chessy

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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.

Ingredients

  • 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!

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