Phil Vickery’s Summer Chilli 🌶
Phil’s heating up the coals, ready to cook a fire pit feast! He’ll be rustling up a meal fit for a festival, as he makes his delicious summer chilli, which is served three ways - on chilli dogs, baked potatoes and nachos. Serves 4.
Ingredients
2 tbsp olive oil2 medium onions peeled and finely chopped100g chorizo, chopped1 tsp ground cumin¼ tsp dried chilli flakes1 tsp paprika½ tsp ground cinnamon400g can chopped tomatoes in juice100ml water, roughly400g can kidney beans, rinsed and drained400g can black beans, rinsed and drained 400g can haricot beans, rinsed and drained1 x 10g vegetable stock cubeSalt and pepper8 cloves garlic, peeled then very finely sliced4 tbsp vegetable oil To serve, optional:200g sour creamguacamolegrated Cheddar cheesehot dogs and hot dog rolls4 large potatoes, baked and cooled, cut in half and scored, oiled then grilledtortilla chips
Method
Heat a large heavy pan with the oil and sauté the onions and chorizo for about 5 minutes. Add the spices and cook for about another 5 minutes, or until the onions are softAdd tomatoes, water, beans and stock cube and really mix well.Bring to the boil and then gently simmer for 15-20 minutes.Season well with salt and pepper.Heat the oil and gently cook the garlic slices until cooked through and nice golden brown colour, but do not burn though.Serve on boiled rice or with hot dogs, twice cooked baked potatoes or tortilla chips.Top with sour cream, guacamole and cheese and fried garlic slivers.