This is our family version of a beef chilli - I say version because it has no beans in so if thats what makes it a chilli, its not! We don't include beans as the kids don't like them and I'm not a fan of any pulses either, so why force it?!
We serve this with rice, flat breads or nachos made from the flat breads (cut them into triangles, sprinkle with salt and bake for 10 minutes at 180) or I might have a fried egg with mine if I'm off carbs. And of course cheese, sour cream or full fat greek yoghurt, chilli flakes, Jalapenos etc as you like.
This recipe should serve 5-6 depending on the ages of the kids - I usually have a bowl left to freeze for an easy lunch another time (this time I'd def eat with a couple of eggs and sprinkle feta and fresh chilli on top!).
INGREDIENTS
- 2 500g packs of organic minced beef (Sainsbury's do 5 or 12% fat)
- 1 large onion or 2 small/med onions
- 1 tbsp harissa or cajun spice mix (check label for shitty additives)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp (or just a pinch if you like it milder) cayenne pepper
- 1 organic beef stock cube
- 75ml boiling water
- 2 tins of tomatoes
- Celtic grey sea salt and freshly ground black pepper to season
- 100g salted butter
- 1 1/2 cup milk
- 4 cups plain flour (and a bit more to dust surface)
To serve - plain long grain or basmati rice (not pre-cooked in a packet as it will likely have seed oils in it), salad, sour cream or full fat yoghurt, grated cheese, fresh coriander, chilli flakes, jalapenos etc
METHOD
Start by heating some butter in a non-toxic non-stick pan (we like Green Pan) on a low/med heat (or on saute mode in a non-toxic slow cooker; we have an Instant pot from John Lewis) and soften the onion for 5 minutes.
Add the beef and brown through.
Add all of the spices, Worcester sauce, stock cube and boiling water. Stir and dissolve the stock fully before adding both tins of tomatoes.
Season and leave to simmer for 20 minutes to 2 hours (we leave ours on 'keep warm' after cooking in the slow cooker - this is a classic family meal when I don't know who is doing what but I know they'll be hungry at some point!).
To make the flat breads - and I do make these ahead as piling them up keeps them moist and soft - melt the butter in the milk over a low heat then pour into the flour in a large mixing bowl. Stir with a fork until you need to use your hands.
Knead in the bowl for about 2 minutes then divide into balls about 5cm across. Roll out to 2-3mm thick circles to fit your pan.
Heat a non-stick, non-toxic pan on a med/high heat (no more butter or fat needed) and fry the flatbreads for around a minute - they need to toast well and bubble up before being flipped over and cooked for another 45-60 seconds.
Do all of the flatbreads together and pile on a plate then cover with a tea towel.
When you're ready to serve, cook your rice (if using) or simply assemble all of your toppings.
