Bonfire Night Chilli Both Ways

Watch the Episode here

Bean chilli- veggie 

Ingredients

1 Whole onion chopped 

4 Cloves of garlic

2 Medium sized sweet potato Diced 

1 Butternut Squash peeled, seeds removed and diced into small chunks 

2 tsp Smoked paprika

1/2 tsp dry thyme

2 tsp Ground cumin

1 Green Chilli

400g Tin Red Kidney Beans washed and drained 

400g Tinned chopped tomatoes

4 Squares of Dark chocolate 

1 Veg stock cube 

400ml Beer 

Here’s how 

Pre heat a large shallow pan on a medium heat, I use a Masterclass 4litre shallow pan it’s my go to pan that i use all the time and i love it. 

Pour in a little olive oil, before adding the onions, garlic, sweet potato, squash and spices. 

Cook for 10 minutes stirring occasionally to make sure the flavours combine. 

Add the kidney beans, tinned tomatoes and beer with a stock cube and simmer for 45 minutes until the veggies are tender. 

Finish with the dark chocolate, some fresh coriander leaf and a squeeze of lime juice. 

For Beef Chilli

Ingredients .

100g Half Chorizo 

1 x Ox cheek or 300g Shin of beef 

400ml Beer 

1tsp Cumin

1tsp Smoked paprika

1tsp Dried thyme

4 squares of 70% dark Chocolate

1 lime

2 Handfuls of Coriander leaf for garnish

Here’s how 

Place the chorizo, and beef in to a pan and fry for 3-4 minutes to create a nice golden colour on the beef. 

Pour in the beef and scatter over the cumin, paprika and thyme. 

Transfer to a slow cooker and cook on a medium heat for 4-6 hours. 

Alternatively you can cook this beef in the oven in a casserole dish for 3 hours at 160c 

When the beef is cooked, remove from the heat and add to your vegetable chilli. 

Serve with fresh coriander and lime 

Damper bread

Ingredients 

Self Raisin Flour

Dry Onion Flakes

Nigela Seeds

1/2 tsp Chipotle Paste

1/2 tsp Salt

100ml aprox Beer or sparkling water

Here’s how 

To make the bread, simply place all the dry ingredients into a bowl and blend together. 

Add the bread and mix together until it forms a soft dough. 

Transfer to a clean, lightly floured work top and knead gently. 

Cut into 2 equal portions, roll and shape into a large flat circle the space size as the base of your frying pan. 

Transfer the dough into the frying pan and cook on a medium heat for 5-6 minutes on each side. 

When baked remove from the pan and cook the second bread the same way.