If you’ve ever read any of my meal plans you’ll know that Mexican food is a staple in the Hogg household. It features every week, if not multiple times! Unfortuneately for me, JHogg can be just a bit fussy. He doesn’t really eat any veg, and can be extremely fussy about things like onions and tomatoes. Because apparently he is still 5 years old.
Over the last few years I have played around with chilli until I have come up with this combination – which JHogg refers to as “my chilli”. Thick and warming, it really hits the spot one any occasion!
- 500g Mince – we tend to use beef, but turkey or quorn work just as well
- 1 Onion (chopped) – since JHogg refuses to eat anything with onion in it, I use dried onions. They disintegrate so he can’t tell they were there, but still give lots of flavour.
- 2-3 Garlic Cloves (peeled and crushed) – I’m all about the chopped Lazy Garlic though 😉
- 2 tsp Hot Chilli Powder
- 2 tsp Ground Cumin
- 2 tsp Ground Coriander
- 2 tbsp Flour – Plain flour is best but to be honest either will work
- 1 Stock Cube – The jelly stock pots are my favourite
- 390g Cirio Finely Chopped Tomatoes with Chilli – alternatively you can use Cirio Passata
- 3 tbsp Cirio Tomato Puree
- 400g Cirio Borlotti Beans – JHogg won’t eat kidney beans so this
- Add the onions, mince and garlic to a large sauce pan. Fry for around 5 minutes, breaking up the mince regularly.
- Once the mince is cooked, add the chilli powder, cumin and coriander, and fry for a further 2 minutes. Add the flour and stir well.
- Add the tomatoes, stock cube and beans, then give it a good stir. Add the tomato puree, then bring it up to a simmer. Pop the lid on and leave it on a low heat for around 30 minutes, stirring occasionally.
- Serve and enjoy!
- Serve with rice, sour cream and cheese for a filling dinner.
- Use tortilla crisps, guacamole, sour cream and cheese to make nachos.
- Top a baked potato for a tasty lunch.
This post is in collaboration with Cirio and I received a selection of items to try.
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