Chilli with chorizo and mozzarella (#7)

Sunday ended up being another great day in the kitchen. I was meant to go to my mother’s for lunch but sadly she was unwell. Left to fend for myself back at the flat, I found a few choice purchases from Waitrose allowed me to make a chilli.

Yes, I’m sad to say that I have never made a chilli before. Is that bad? This one, however, had chorizo in it and mozzarella instead of another more regular cheese. So I thought why not let Nigella’s Kitchen give me another wonderfully filling meal.

Chilli’s are excellent food. Genuinely super pleased with it. I’ve served with rice in this recipe.

Stages: Prepare chorizo and kidney beans. Start with cooking chorizo, add mince and cook. Add pretty much all the other ingredients and cook for 20 mins while covered.

Good things: hearty and happy food. Great to make a large amount of and store for future meals.

Bad things: I’d love more content and flavours than in the recipe. (See reflections for suggestions).

Ingredients (4 meals)

  • 110g chorizo
  • 500g minced beef
  • 1/2 teaspoon cocoa powder
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato puree
  • 400g chopped tomatoes
  • 2 teaspoons Worcestershire sauce
  • 400g can kidney beans
  • 2 x 125g mozzarella cheese balls
  • salt & pepper
    to serve with:
  • basmati rice

Required

  • Large frying pan / wok with lid (or cover with foil as I do…)
  • Saucepan (for rice)
  • Sieve
  • Colander

Preparation

  1. Cut up 110g of chorizo, just under half of a picante u-shaped sausage into ‘fat coins’ (as Nigella says) and then halve them. Set aside in a bowl [bowl 1].
  2. Drain the kidney beans through the sieve, and set aside in a bowl [bowl 2].
  3. Rice: Put the saucepan on the hob with plenty of water and get the water hot so it’s ready for when you need it.

Cooking

  1. Put the large saucepan / wok on the hob and cook the chorizo pieces on a medium heat for a few minutes until you start to see some of the juices come out.
  2. Add the mince and break it up and combine with the chorizo while it cooks.
  3. Once cooked, add the cocoa and oregano and mix  them in thoroughly.
  4.  Add the tomato puree and chopped tomatoes.  Take the chopped tomato can, fill a third with water, swill around and then add to the pan. Mix together to combine.
  5. Add the Worcestershire sauce and kidney beans and then bring to boil.
  6. Once it’s started to boil, put the lid on (or foil over as I do). Then reduce to a low heat for it carry on for the next 20 minutes.
  7. With 10 minutes to go, add the basmati rice to the water that should already be boiling.
  8. Once the rice is done, turn off the heat. Drawn the rice in the colander and then pour over boiling water from the kettle to get rid of any excess starch.
  9. Season the chilli with salt and pepper to taste. Then tear up the mozzarella balls into small-ish pieces (or chop up) and then add this to the chilli.
  10. I served this in a bowl. Rice goes down first with a smallish hole in the middle that the chilli can be ladled into. (see below).

Reflections

So chilli doesn’t exactly go wrong does it? So I can’t really say this went anything other than well. Got my share of carbs with the rice, and loved having chorizo in yet another meal.

I’d be more than happy with a slightly more intense or complicated flavour. Cumin, a stock cube, a pinch of cayenne etc, would be great additions for this dish to really hit the spot. The mozzarella is really enjoyable, but bog standard cheddar would still be dreamy.

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