“How to Pimp Your Chilli”
Kidney beans are so last year, right? Right?! Well if you’re fed up with having the same old chilli time and time again, I’ve got the solution for you.
Chilli is obviously a great student staple as it’s easy and cheap to make, and is fantastic for cooking in bulk and freezing. But how about mixing it up a little?
This recipe is one I have adapted from a classic Texan Chilli, which doesn’t include beans. Hold off on your apprehension, you will love this! The secret to getting a really good chilli is the simmer time, if you can leave the pan to simmer for between 2-3 hours then you’ll end up with a really rich and flavourful chilli.
Don’t have the time? Then simply add less liquid and your chilli can be ready in just 45 minutes!
This recipe makes 4-6 portions depending on how much you like to eat! The good thing about these ingredients is that they’re mainly store-cupboard staples so once you’ve bought them you can use them in a number of different recipes. Cost effective, ey?!
In the header image, I’ve served mine with brown rice, guacamole, salsa and fresh coriander. Yum!
Now, what are you waiting for? Stop reading, stop drooling and go and get cooking!
Written by James Ingram, 9 months ago
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