Cheats Mexican Chilli by Jane Devonshire
What Jane says about this recipe… You can’t beat a great chilli and this is my relatively quick mid-week version, using tins of kidney beans in chilli sauce to make it easy and speedier.
This recipe is also gluten free, we hope you enjoy!
Kids in the Kitchen
Chopping – Do you have any chives in your garden? Go on a hunt to find them and cut some to serve on this chilli. Chives should be fairly easy for little ones to cut same with the mushrooms in this recipe.
Rice – Here is one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!
Recipe Courtesy Jane Devonshire MasterChef Champion 2016
- Vegetable oil
- 2 onions, roughly chopped
- 3 cloves of garlic, finely chopped
- 4 white or 2 Portobello mushrooms
- 1-2 fresh red chillies (omit if serving for kids)
- 1kg (2lb 4oz) beef mince
- 540g bottle of passata
- 4 x 395g tins of kidney beans in chilli sauce (use two kidney beans in chilli sauce and 2 regular cans of kidney beans if cooking for kids)
- 2 red peppers, seeds removed, chopped
- Salt and pepper
- A few sprigs of coriander
- 240g (8½oz) cooked white or brown rice
- 75g (2¾oz) Cheddar cheese, grated
- 125ml (4fl oz) sour cream
- A small bunch of chives, finely chopped
- Heat some oil in a large pan and sauté the onions, garlic, mushrooms and chillies – just use 1 and remove the seeds if you don’t like it too hot. Cook down for 10 -15 minutes until the onions are translucent.
- Stir in the mince and cook for a few minutes to brown, then stir in the passata, kidney beans in chilli sauce, red peppers and salt and pepper. Simmer for about 2 hours or until the mince is tender and cooked through.
- Garnish with coriander and serve in bowls with rice, some grated Cheddar and the sour cream with the chives mixed in.