The gorgeous Fat Deb Slim is, like us all, preparing for back to school. She’s far more organised than me however and is in the midst of stocking her freezer with delicious homemade meals that will save her time on the super busy days that lie ahead. I’m certainly going to take a leaf out of her book, my children are always extra hungry when they head back to school, the idea of not having a dinner ready for them does not bear thinking about so I am joining in with Deb’s Back to School Freezer Cooking linky.
We love Chilli, it’s a long time favourite and this is our favourite version. I can’t even remember how I used to make it before I discovered this recipe. There is no going back from this one, it is divine, the best chilli we have ever had!! I know, that is a big statement right?!
This recipe comes from a book I have spoken about before and is one of the most used cookbooks in my kitchen, Susan Jane White’s, Extra Virgin Kitchen. We serve this with brown rice, a little plain greek style yoghurt and sometimes I’ll rustle up some of these flatbreads too, Mr. Simply Homemade and the girls love mopping up every last bit of this dish.
The recipe makes loads, we get enough for three separate dinners so I always freeze two batches for later on.
2 Onions, chopped
2 Red Peppers, chopped
1 Large Carrot, diced
4 Garlic Cloves, sliced
2 Tbsp Tomato Puree
1 Tbsp Dried Oregano
1 Tblsp Raw Cacao Powder (or the best quality Cocoa Powder)
1 Tbsp Sweet/Hot Paprika
1 Cinnamon Stick
A good pinch dried Chilli Flakes
Pinch of Coconut Sugar (optional)
500g Minced Beef
2 x 400g Tins Tomatoes (I used one tin & 1 500g carton Passata)
1 400g Tin Kidney Beans, drained & rinsed
300ml Beef/Veg Stock
1 Tbsp ground Cumin
2-4 Squares Dark Chocolate (min 70%)
Heat the oil (about a tbsp) in a large heavy based pan. Sweat the onions first, stirring regularly for about 10 minutes. Put them aside, then sauté the peppers & carrot until they are soft, not browned. Add the garlic towards the end, along with the tomato puree, spices and coconut sugar. Cook for about 5 minutes, remove and leave with the resting onions.
Next, turn up the heat under your pan and brown the mince all over.
Once the mince is all browned, add the kidney beans, tomatoes, passata and stock. Stir in the veg, cover and simmer over a low heat for a couple of hours.
Then season and add the dark cumin & chocolate.
Cook some brown rice according instruction and prepare whatever other accompaniments. Set some aside for freezing; then gather round the table and enjoy!
Click the image below and check out the other great freezer meals that have linked up with Fat Deb Slim.