It’s the perfect winter warmer: Phil’s cooking up a mighty chilli - perfect to warm your belly this Bonfire Night. He’ll rustle up a meat and veggie version as well as a delicious dessert - pineapple fritters with chocolate sauce - which you can take outside whilst watching the fireworks tonight.
1 tbsp vegetable oil
2 large onions, peeled and finely chopped
4 cloves garlic, peeled and chopped
500g beef mince, best with a 20% fat content
3 tsp cumin
2 tsp ground cinnamon
1 tbsp smoked paprika, optional
2 tbsp dried oregano
1 level tsp dried chilli flakes
400g can chopped tomatoes in juice
400mls water, roughly
4 tbsp tomato puree
1 x 10g beef stock cube
6 tbsp HP classic barbecue sauce (*for the veggie chilli, ensure the barbecue sauce you use is suitable for vegetarians)
2 tsp sugar
1 x 400g can kidney beans, drained
Salt and pepper
Heat the oil and add the onions and garlic and soften.
Add the mince and break up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.
Next add the spices, herbs, tomatoes, water, puree stock cube and barbecue sauce and sugar.
Mix well and taste, adjust the seasoning if needed.
Finally add the drained beans and cook for 30-40 minutes, gently.
Serve with baked jacket potatoes or rice, sour cream and guacamole
For the Bonfire Night Veggie Chilli.
Follow the same method without beef mince and substituting the beef stock cube for a vegetable stock.
Add two cans of kidney beans and cook for 30-40 minutes as above and add one 400g tin of drained Jackfruit (if using) and warm through for approximately 5-10 minutes at the end of the cooking time. Stirring to roughly break up the Jackfruit flesh.
Pineapple fritters and chocolate sauce
1 small can pineapple rings drained, cut into quarters
zest of 1 lemon finely grated
For the sauce:
300ml cold water
100g good quality cocoa powder
120g caster sugar
40g cold salted butter, cubed
For the batter:
225g self raising flour
about 425ml fizzy water
½ tsp ground allspice
caster sugar, to sprinkle
vegetable oil for deep frying
allspice for dusting
Place the pineapple wedges into a bowl, sprinkle over the lemon zest.
For the chocolate sauce, place the water into a pan and add the cocoa powder and sugar, whisk to the boil.
Simmer for 2 minutes then take off the heat and whisk in the butter until dissolved. Strain through a sieve and keep warm.
Place the flour in a large bowl then whisk in enough fizzy water to make a thick batter (about the same consistency as Yorkshire pudding batter).
Mix in the allspice and allow to stand for 5 minutes.
Pat dry the pineapple on kitchen paper then dust in a little cornflour.
Dip in the batter to coat.
Gently fry in shallow oil 180°C, until crisp and lightly browned.
Cooking in batches, drop the pineapple carefully into the hot oil and cook until golden and crispy.
Drain well on kitchen paper and sprinkle with caster sugar and allspice.