Made in Advance Chilli

Made in Advance Chilli is a my way of cheating. Make a delicious chilli in advance and keep it in the freezer until needed. I bag the chilli into portions so 1 bag is one portion etc. Also if you lay them flat when they’re freezing, they take up less room. Serve as a main dish with a lovely bowl of boiled rice or cut open a baked potato and spoon the chilli over. As an alternative try using a sweet potato. The chilli can be stored in the fridge for up to 5 days or a freezer for 3 months. This recipe is perfect for university students, quick to cook , nutritional and filling and perfect when on a budget.

Made in Advance Chilli

An old classic recipe that never goes out of fashion. Serve hot with crackers or cheese.

4.83 from 100 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: Advance, Alcohol, Beef, Chili, Chillies, Spice, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 3 hours hours 30 minutes minutes

Total Time: 4 hours hours

Servings: 6 Portions

Calories: 564kcal

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Ingredients

 

MetricImperial

• 600 g beef mince
• 4 cloves garlic peel/chop
• 1 large yellow bell pepper finely slice
• 1 large red bell pepper finely slice
• 3 large onions peel/finely chop
• 4 large carrots peel/finely chop
• 3 stalks celery finely chop
• 1 large red chilli
• 250 ml red wine
• 800 g tomatoes chopped/tin
• 800 g kidney beans
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 60 ml olive oil
• salt to taste
• ground black pepper to taste
• ¼ bunch coriander

Instructions

• Place a large oven dish over a high heat and add the olive oil. When hot add the beef mince and stir breaking up any chunks until it has browned all over.
  60 ml olive oil, 600 g beef
• Add the bell peppers and cook for a further 3 minutes until the pepper start to soften.
  1 large yellow bell pepper, 1 large red bell pepper
• Add the carrots, onions, garlic, celery and the cumin, coriander and paprika and stir well to combine. Continue to cook on the hob stirring frequently for about 15 minutes until all of the vegetables have softened nicely.
  4 cloves garlic, 3 large onions, 4 large carrots, 3 stalks celery, 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp smoked paprika
• Preheat the oven to 170C/350F/Gas Mark
• Add the kidney beans, red wine and chopped tomatoes into the dish and stir.
  250 ml red wine, 800 g tomatoes, 800 g kidney beans, salt, ground black pepper
• When the contents in boiling, put the lid on and place in the oven on the middle shelf for 3 hours.
• After 3 hours, check that the meat is tender and the sauce should be a lovely deep rich colour. If not then pop back in the oven for another 30 minutes. If the chilli is a little runny, place on the hob over a high heat for up to 15 minutes for a final reduction.
• Once cooked, remove from the oven and serve with finely sliced red chilli, a sprinkle of coriander on a bed of rice or jacket potatoes.
  1 large red chilli, ¼ bunch coriander

Nutrition

Calories: 564kcal | Carbohydrates: 71g | Protein: 33g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 24069mg | Potassium: 1838mg | Fiber: 16g | Sugar: 26g | Vitamin A: 10802IU | Vitamin C: 133mg | Calcium: 184mg | Iron: 9mg