9 vegetable chili con carne

21 11 2010

Chili con carne is a great family favourite; it is cheap, filling, easy to make and tastes great.

It can also be a really great way of making sure that you get your 5 a day of fruit and vegetables or of tricking fussy kids into eating veggies that otherwise they might push around  a plate without them even realising they are there.

This works great for pretty much anything that you would normally use chili with more or less the only exception being chili burgers or chili dogs.

If you want to make a vegetarian version of this chili you can use quorn or soya mince in place of the ground beef and some nice meaty mushrooms such as portabello in place of the chorizo sausage.

To make the chili you will need: 

200g chorizo sausage

500g ground beef

2 onions

4 garlic cloves

2 medium carrots

1 stick of celery

2 fresh tomatoes

2 red bell peppers

1/2 tin of kidney beans

1/2 tin of pinto beans

1 tin of chopped tomatoes

1tbsp paprika

2 tsp cumin seeds

2 tsp chili powder

2tsp Worcestershire sauce

1tbsp red wine vinegar

1tbsp brown sugar

handful of  fresh coriander

1 pint of beef stock or hot water

olive oil

salt and pepper to season

Method

Peel and roughly chop the garlic, carrots, celery and one of the onions,  take these vegetables and place them in a food processor and blitz them until you have  salsa like consistency.

Pour some olive oil into a large heavy bottomed pan and heat over a medium flame, add the vegetables you prepared earlier and sweat them for approximately 7-10 minutes

Whilst you are sweating the vegetables peel and finely dice the remaining onion and dice the chorizo sausage. Remove the leaves from the coriander and finely chop about half of the stalks that remain

Once the vegetables in the pan have softened add in the chorizo sausage,the coriander stalks, the paprika, the chili powder and the cumin seeds, continue to cook until the chorizo has just started to brown

At this point add in the remaining onion and the ground beef and cook until the beef has coloured

Now add in the sliced bell peppers, the kidney and pinto beans and stir everything together well before adding the tin of chopped tomatoes, the vinegar and about 1 pint of hot beef stock or water, leave over a medium heat for about 45 minutes stirring occasionally.

Remove the seeds from the fresh tomatoes and chop the flesh into  fine dice and roughly chop the coriander leaves add the tomato and coriander leaves into the chili along with the brown sugar and the Worcestershire sauce, stir together well.

Leave to simmer for a further 20 minutes before adding salt and pepper to taste.

You can eat this straight away but I prefer to leave it overnight in the refridgerator to allow all of the flavours to really incorporate into one another.

I like to eat this with boiled white rice, some salsa and some corn chips.

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Best Steak and Mushroom Pie

7 11 2010

It has come to my attention recently that pies are now trendy… don’t really know what to say about that as where I come from they have never really gone out of fashion but that is by the by.

The weather is drawing in and it is the time of year for something warming and that is exactly what this steak and mushroom pie is.

To make a pie that will feed 4-6 people you will need the following:

500g diced steak (round steak works well)

500g mushrooms (any old mushrooms will do)

2 large white onions

2 carrots

2 tomatoes

a good handful of parsley

1 clove of garlic

1 pint stout or porter

1/2 pint beef stock

500g shortcrust pastry

salt and pepper

1 tbsp worcestershire sauce

1 tbsp tabasco sauce

flour

make sure that the steak is diced into smallish cubes, if any seem too large then cut them until they seem about right, pop the cubes of steak into a bowl of seasoned flour and ensure that all of the chunks are well coated.

Heat some butter or lard in a large pan until it is just about smoking, now add the cubes of steak in batches until all of the meat is browned off.

Place the steak to one side until later, now add the diced carrots and onions to the same pan and cook until they are starting to soften.

Once the carrots and onions have softened add the diced tomatoes, chopped mushrooms and the chopped parsely to the pan along with the remainder of the flour from the bowl and all of the wet ingredients, stir together well and return the steak to the pan.

Cover the pan and leave to cook over a low heat for at least 1 1/2 hours.

Ensuring that your pastry is nice and chilled roll out enough to make the base of your pie and line your pie dish/an enamel plate with it. You will want to leave soem over hang so that you can make a good seal with the lid later on.

Place your pie dish/enamel plate into the fridge to keep the pastry cool and to prevent shrinking until you need it.

Once the filling has been cooking for 1 1/2 hours take it off of the heat and leave to one side for it to cool as you do not want to be putting the filling onto the pastry whilst it is still hot.

Brush the inside of the pie crust with beaten egg to stop it from going too soggy, now add your cooled pie filling into the pastry and make sure it is well spread and evenly filled, there is nothing worse then a big gap in your pie.

Brush some beaten egg around the top lip of the pie crust so as to form a seal and place the lid of your pie on top.

Make sure that you cut a hole for the steam to escape from during cooking, now brush the remainder of the beaten egg over the top of the pastry to give it a lovely golden colour.

Cook the pie for approximately 30 minutes in an oven that has been preheated to around 180 degrees. Once the pastry is golden brown on top the pie is ready.








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