Phil Vickery's budget batch cook
We're kicking off the week with a helping hand in the kitchen, Phil's showing us how easy it is to make a big batch of beef chilli to see you through the week, one for dinner served with rice, avocado and sour cream and one for the freezer for another time.
Batch Beef Chilli
Serves: 4-6
Ingredients
1 tbsp vegetable oil4 large onions, peeled and finely chopped4 cloves garlic, peeled and chopped500g beef mince, best with a 20% fat content1 tbsp cumin2 tsp ground cinnamon1- 2 tbsp paprika (optional)2 tbsp dried oregano1- 2 tsp dried chilli flakes400g can chopped tomatoes in juice400ml water, roughly4 tbsp tomato puree1- 2 tsp sugar1 x 400g can black eyed peas, drained1 tbsp plain flour3 tbsp cold waterSalt and pepper
To serve (optional): Avocado Sour cream Soft wheat tortillas Tortilla chipsCooked long grain rice
Method
1. Heat the oil in a pan, then add the onions and garlic, and soften.
2. Add the mince and use a wooden spoon to break it up well. Cook until all the moisture has evaporated and the meat is starting to brown nicely.
3. Add the spices, herbs, tomatoes, water, puree and sugar. Mix well and taste, adjusting the seasoning if needed.
4. Pour in the drained beans and simmer gently for 25-35 minutes.
5. Mix the flour and water together, and stir into the simmering chilli to thicken, for 3-4 minutes.
6. Serve with avocado, sour cream, soft tortillas, tortilla chips or rice