FEED-A-CROWD CHUNKY BEEF CHILLI
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Time 3h
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
CHUNKY CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the butter and olive oil in a large pot over medium-high heat. Add the salt and pepper to the flour in a bowl and mix. Sprinkle the meat with salt and pepper, then toss in the flour. When the butter has melted and the oil is hot, add the meat to the pot and brown on all sides, 2 to 3 minutes per side. Add the garlic and stir. Dump in the tomato sauce, chili powders, cumin and hot sauce and stir to combine. Add the beer, beans and 1 cup hot water. Allow to simmer and cook, stirring occasionally, until the meat is tender, 2 1/2 to 3 hours.
- Meanwhile, mix together the sour cream, chipotle peppers and adobo sauce in a small bowl until combined. Set aside.
- Taste the chili and adjust the seasoning as needed.
- Serve the chili topped with the chipotle cream. Garnish with the diced red onion and cilantro.
QUICK CHILI WRAP
Got 10 minutes, 4 people to feed and a can of chili in the pantry? Sounds like a wrap party. Quick-shred some lettuce and grab the cheese!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings, 1 wrap each.
Number Of Ingredients 6
Steps:
- Spread 1/2 cup of the chili down center of each tortilla; top evenly with the remaining ingredients.
- Fold in sides of each tortilla; roll up from bottom.
Nutrition Facts : Calories 550, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 21 g
QUICK CHILLI BEAN WRAPS
These vegetarian Mexican wraps are self-assembled - great fun for all the family. Easily doubled for a crowd, too
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 8
Steps:
- Gently fry onions for 5 mins in oil, until softened. Tip in beans, tomatoes and seasoning, then simmer for 10 mins, stirring occasionally.
- Meanwhile, warm the wraps in the microwave on High for 1 min.
- Take a large spoonful of beans and spoon along the centre of each wrap. Top with some grated cheese, a spoonful of guacamole and soured cream and a sprinkling of coriander or parsley. Wrap into a cigar shape and eat straight away.
Nutrition Facts : Calories 320 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 3.98 milligram of sodium
CHUNKY CHILLI WRAPS
Impress your friends with a tasy chilli supper
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a wok until it's very hot. Tip in about a third of the beef and stir fry for 2-3 minutes until it begins to brown. Scoop out the beef and put on a plate. Repeat twice with the remaining beef, adding a drizzle more oil to the pan each time.
- Toss the onion, chillies, cumin seeds and cayenne into the pan, stir and sizzle for 2 minutes. Lower the heat and tip in the tomatoes, kidney beans and roasted peppers. Return the beef to the pan and cook for a couple of minutes, stirring occasionally, until the tomatoes begin to bubble. Splash in the Worcestershire sauce and continue to simmer gently for a further 2 minutes. Season with salt and pepper to taste. (At this point, the you can chill the chilli and then freeze it for up to 1 month.)
- To serve, heat the tortillas according to the packet instructions. Pass round the warm tortillas for wrapping up the chilli, then drizzle with soured cream and scatter with fresh mint. Serve with salad.
Nutrition Facts : Calories 644 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.89 milligram of sodium
DIY MEXICAN CHILLI WRAPS
Just 6 ingredients - and teenagers will love them
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Cook the meat. Dry fry the beef in a non-stick pan until it has changed colour all over, spooning in a little of the sauce if the meat starts to stick to the pan. Pour in the rest of the sauce, then fill the jar about one-third full with water and rinse it out into the pan. Bring to the boil, then let it bubble away for 15 minutes, stirring occasionally.
- Do the tortillas. Heat the tortillas in the microwave according to the packet instructions (or dry fry them singly in a frying pan for 1 minute on each side). At the same time, drain and rinse the beans and tip them into the meat. Stir well and heat through for about 5 minutes until the beans are hot and the meat sauce is thick (if it's too runny it will ooze out of the wraps when you eat them).
- Serve up. Pile the tortillas on a plate and let everyone make their own wraps. The best way to do this is to spread the tortilla with some soured cream, then spoon the meat and some salad in the centre. Now fold up the side of the tortilla nearest to you, and fold in the sides to enclose the filling.
Nutrition Facts : Calories 604 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 3.14 milligram of sodium
CHILLI CHICKEN WRAPS
It's a wrap! A speedy supper with plenty of spice that's low in calories - the perfect midweek meal
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
- Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
- Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins
Nutrition Facts : Calories 477 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
STIR-FRY CHILLI BEEF WRAPS
Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
- Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
- Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.
Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
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