I have been meaning to put more midweek meals onto this blog for quite a while, but never got the chance to snap a photo of the things I’ve been whipping up. I decided that I would make this batch of chilli earlier than usual for the sole purpose of getting a photo of it so that I could put it up on this blog, because I absolutely love it and know a lot of you will as well. For one thing, it’s a women’s weekly recipe. That to me instantly means deliciousness and success. For another thing it’s a hugely versatile recipe in that it can be used on top of pasta, corn chips, mixed with rice and salad, or even had on toast for a protein rich breakfast! It freezes well, so it can be thawed out in the fridge overnight and then taken to work the next morning for a simple lunch. It’s really just a delicious and easy meal – and if a batch of it is made fresh it can feed at least four for dinner. Not bad I think!
I found this recipe in a fantastic cookbook I picked up from a place called the Greenshed. It’s a neat place that deals in second-hand and recycled goods, selling them at bargain prices and then using a lot of those funds to support local charities and businesses. They also take donations and are always ready to help you lift or move things to and from your car, which also makes it a lot easier for those of us who aren’t allowed to do too much of that. I often like going there to either donate or look for props and the like. I tend to stick to second hand stores that support charities because then I know that whatever I purchase or provide is helping other people. But this cookbook was a fantastic find! It’s called The Australian Women’s Weekly One-Dish Suppers and contains nothing but recipes that can all be cooked using one pot or pan, which is handy as it saves on washing up.
Adapted from Australian Women’s Weekly, One-Dish Dinners’
Chilli Beef with Cornbread Dumplings
Serves: 4, Prep: 10-15mins, Cook: 45 mins, plus
- 1 x 50g sachet tomato paste
- 1 tsp minced garlic
- 1 medium brown onion
- Olive oil, for cooking
- 800g minced beef
- 2 tsp cumin
- 2 tsp smokey paprika
- 1/4 tsp cayenne pepper, or more for extra heat
- 400g canned kidney beans, rinsed and drained
- 800g tinned diced tomatoes
- 1 cup beef stock, plus extra if needed
- 1 tbsp brown sugar
- Heat the oil in a large pot, then peel and roughly chop the onion. Brown the onion and the garlic in the oil, then add in the beef and brown it too.
- Add the tomato paste, and the spices, and mixed throughly until the meat is well coated.
- Add the remaining ingredients. If your chilli is looking a bit dry you can add extra stock at this stage.
- Bring the mixture up to the boil and then reduce the heat to a simmer, and simmer the chilli for at least 30 mins.
- Season to taste, and serve.
- You can serve this chilli with all sorts of things, for example rice, corn chips, etc.