07Oct '09
Chilli with baked beans
When I was much younger I used to eat a lot of chilli at a friend’s house and it was always REALLY good! Over the past few years I’ve made a lot of chilli myself and they’re usually very grown up versions with cumin and cocoa and proper refried beans. I enjoy these chillis but I wanted to recreate the kind I’d had as a child so I tried to put myself in the mind of a 30 something woman in the early 90s. This is what I made!
Ingredients:
- 500g lean minced beef
- 1 white onion, chopped
- 1 orange pepper, chopped
- 1 tin of plum tomatoes
- 1 clove of garlic, crushed
- 1 tin of baked beans
- 1 tin of kidney beans in chilli sauce
- 1 small tin of butter beans
- 1 tablespoon of ketchup
- A dollop of tomato puree
- A splosh of Worcestershire sauce
- Salt and pepper
- Chopped fresh chillies (add to taste)
- Any other veg you have to hand, chopped (e.g. mushrooms, courgette, aubergine)
- Oil for frying
Method:
- Fry the onion and chilli for a few minutes until soft. Then add the tomato puree and ketchup.
- Brown the mince with the onion and add the other vegetables and garlic. Season well.
- Pour in the tomatoes and break them up with a wooden spoon in the pan. Add the worcester sauce and stir.
- Let it simmer for as long as you can.
- Add all the beans (draining the butter beans first) and check the seasoning.
- Serve with potato wedges, garlic bread or plain rice!
