Who doesn’t love a steaming hot bowl of chilli con carne?
Whether you are eating a hearty bowl full in the midst of winter, having a movie night sharing platter with it dripping over the nachos or having a lunchtime snack with a jacket potato, chilli con carne is fabulous at any time.
It’s definitely a firm favourite for all of us, but chilli isn’t the easy cook that it should be due to all of us liking a different amount of spice. This is the recipe that I start with and then as it cooks I split the mixture and then add more heat.
We start off with the first stage for my 6-year-old who likes no heat, then for my son, 12, who is just beginning to like some spiciness and finally for the grownups who like hot chilli. this way we get all the leftovers too!
I like to cook this so the kids can have theirs as soon as they are home from school, I can then leave ours bubbling away for a couple more hours.
The tortilla nachos recipe that we use is from The Kitchn.
Photos to follow as soon as we make this again
COOKING WITH KIDS
Please remember that cooking with kids is an absolute joy, however the kitchen does have its share of dangers.
Children should be supervised when using the hob!
Children should be supervised when using the oven!
add as much or as little heat as required
- 700 g steak mince
- 1 red pepper
- 1 yellow pepper
- 1 onion, red or white finely chopped
- 200 g mushrooms sliced
- 500 ml pasatta
- 1 beef stock cube
- 400 g tinned kidney beans drained and rinsed
- chilli powder as required
- 21 dried chilli chopped
- 1 pkt soft flour or corn tortilla wraps
- soured cream
- grated cheese
- basmati or boiled rice not necessary
Fry off the mince along with the onions, mushrooms and peppers. Strain off any excess fat.
Add the pasatta, stock cube and kidney beans and continue to cook for 5 minutes.
Divide chilli up as necessary and add chilli powder and chili peppers as required.
pile up on a plate and dig in!