Chipotle Chilli Beef with Chickpeas ?
I’m still COLD and it’s May…so tonight I’m back to the proper comfort food with a healthy pot of chipotle chilli and brown chickpeas. Note the ‘brown’ chickpeas; I like to cook with these (find them in your continental shop/world food isle) they’re different to the lighter ones you make hummus with – smaller and more buttery/nutty. More traditionally I believe these are called Kala Chana (amongst other names) or ‘black’ chickpeas. They’re fab in loads of dishes and really good for you too ?
? Here’s how I made the chilli…
250g ground/minced beef
1 red onion (half moon slices)
1 garlic (grated)
3-4 mini peppers (half moon slices)
? brown/soften the above all together for 3-5 mins. Then add:
1tsp ‘steak’ seasoning
1.5tsp sweet paprika
1tsp chipotle chilli (more if you like)
Pinch salt & pepper (taste as you go)
? mix in all the spices. Then add:
1 tin good tomatoes
3/4 tin water
1 tin brown chickpeas (or other legume), rinsed
? stir in the liquids. Place a lid half on and cook out for a good 30 mins–1hr if possible (better flavour!). Alternatively make the day before, store in an airtight container in the fridge then reheat the next day for maximum flavours. Loosen with a little more water as needed.
? serve over basmati rice with tortilla chips, red onion ‘quickle’, fresh coriander and a dollop of yoghurt/sour cream.