I can’t tell you just how much I love this time of year, the crisp air, the foggy mornings and evenings, the colours, I love it all. I love the wrapped up walks, the big Autumn sun, the dramatic evening skies, the harvest moon, the apple fairs, the darker evenings, Halloween and of course Bonfire night. These are all the things I love about living in England at the moment, forget the politics, forget the B word and see the warm glowing faces of people on brisk Sunday walks, see the kids faces light up at your local bonfire night, that’s what makes this country for me.
I love traditions as you may have gathered and bonfire night is one of my newer favourites, it’s not celebrated in Ireland (we have bonfires on Halloween night) but having lived in Jersey and now here in Ely, I’ve been to a few and they have grown on me over the years and since my girl is old enough to really enjoy them we try to get to every fireworks display we can manage. There is such a warm, friendly, family vibe at the bonfire night here in Ely, lots of kids running around, parents with flasks full of warm drinks, or maybe it’s wine, I don’t know, I don’t do the flask thing. We usually go to the nearby pub, sit by the big open fire have a warm drink, maybe an Irish coffee for me, then watch the guy being thrown on the bonfire, we watch it burn then wait for the fireworks. I don’t think I’ll ever tire of fireworks. Then home and a big bowl of beef chilli.
I’ve made lots of different varieties of chilli over the years, vegetarian and meat chillies, however this is our favourite one, a beef chilli with beans and chorizo, it’s packed with flavour but not too hot for young taste buds. The warming spices in this beef chilli, with a little heat are perfect after an evening standing in the cold, and no matter how much I wrap up I always end up feeling the cold. This isn’t a traditional chilli con carne, it’s just what I’ve adapted for my family, of which I’m the only spice lover, as far as I’m concerned Bonfire night wouldn’t be the same without a chilli so I’ve adapted it so I can still have my beef chilli and no-one complains of burning mouths 😉
I hope you enjoy your Bonfire night, stay safe and watch out for little animals who may be scared x
Beef, Bean & Chorizo ChilliPrint Pin Rate
- 500 g good quality beef mince
- 1 brown onion , 150g, chopped
- 1 tbs olive oil
- 100 g good quality chorizo , skin removed and cut into cubes
- 1 tbs chopped red chilli
- 3 cloves of garlic , minced
- 1 green bell pepper , deseeded and chopped into chunks
- 1 red pepper , same as above
- 150 g small portobello mushrooms , cleaned and cut into chunks
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 300 ml low sodium vegetable stock (you can use beef stock if you wish, I prefer veg)
- 1 x 400g tin of chopped tomatoes
- 1 tbs tomato puree
- 1 x 400g tin red kidney beans , drained and rinsed in cold running water
- 250 g black beans , drained and rinsed in cold running water
- 1/4 each tsp sea salt and ground black pepper
- 2 tbs chopped fresh coriander + extra leaves for garnish
- Toppings: sour cream , grated cheese, jalapeno, tortilla, avocado slices, fresh coriander.
- Dry fry the mince beef in a hot pan, drain off any fat and set aside.
- Heat the oil in a large saucepan, add the onion and cook for about 10 minutes over a medium heat, stirring often.
- Add the chorizo, cook with the onion for about 5 minutes then add the garlic and chilli cook for another 5 minutes.
- Now add the beef back into the saucepan, add the peppers and mushrooms, cook for about 5 minutes, stirring a few times so nothing sticks to the bottom of the pan.
- Add the spices, stir everything together and cook for about two minutes, until you smell the aromas from the spices.
- Then stir in the tomatoes, puree, beans and stock and season with the salt and pepper. Leave to simmer to 30 minutes, stirring occasionally.
- Stir in the chopped coriander and serve on it's own with the toppings listed above or with brown or white rice, quinoa, or even better try it with jacket potatoes.
Notes: You can up the heat level by adding 1 whole red chilli and up the cayenne pepper if you wish. This chilli will keep for up to two days in a fridge, the flavour gets better with time too 😉 You can also freeze any leftover cooled chilli, it will keep for up to 3 months, defrost completely before heating.
This time last year on The Last Food Blog – Thai Beef & Pepper Stir Fry