Tag-Archive for » Mince Meat «
My hubby and son love chili and until now I have never made a pork chili before. I have a recipe that they both love but I loved the sound of this one and thought I would make it and boy am I glad I did. This got huge thumbs up from both my men, my hubby said it is one of the best he has had. I did adjust amounts slightly as I had more meat than was listed in the recipe, but stuck to the exact ingredients and you did not have to change a thing it was absolutely gorgeous. This will definitely become our regular way to make chili from now on it is an absolute winner. If you would like to read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Tablespoons oil
1 Onion, chopped
2 Garlic cloves, minced
1 Chorizo sausage, sliced fine and small
500g Ground pork (ground)
3 Tablespoons Mexican chili powder
1 Teaspoon oregano
2 Teaspoons cumin
1/2 Teaspoon pepper
1 Tablespoon brown sugar
1 Teaspoon chicken stock powder
1 Teaspoon cocoa powder
1 Teaspoon chipotle chili flakes
1/2 Cup tomato paste
2 Cups water
1 (400 g) Can peeled chopped tomatoes
1 (400 g) Can red kidney beans
Method
1. Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
2. Add pork and chorizo sausage and cook unti pordk changes colour.
3. Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
4. Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the “raw” taste.
5. Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
6. About 15 minutes before serving, add the kidney beans to the chili.
We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.
All photos taken by me unless otherwise stated.
This is a little different from how I usually make shepherds pie, but I had some mince meat so I decided to use it up and just added whatever I could find in the cupboard and fridge to make it. Feel free to add more veg and adjust for your tastes and what you have. I usually add carrot as well but I didn’t have any, I have also added corn before, so you can see that you can play around with the ingredients.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
900g Ground beef
Olive oil
1 onion, diced
3 Cloves Garlic, curshed
1 Cup milk
1 Teaspoons mixed Italian herbs
2-3 Tablespoons tomato ketchup
2 Teaspoons beef stock powder
11/2 Cup’s frozen peas
4-5 Tablespoons bisto gravy granules
4 Cups potatoes, mashed (I mash mine with butter and milk)
11/2 Cups gruyere cheese, grated (A good cheddar would be fine we just don’t get very tasty ones here in Switzerland as you can imagine because of all our awesome mountain cheeses.)
1 Tablespoons fresh parsley, chopped
Method
1. Preheat oven to 180 degrees Celsius.
2. Heat about a tablespoon of olive oil in a pan, add onion and garlic, cook until onion softens
3. Add beef and brown stirring every couple of minutes.
4. Add milk, herbs, ketchup and stock, bring to a boil.
5. Add peas and gravy granules, cover and simmer for 15 minutes, if it becomes too thick just add a little water. (Add any other vegetables at this time as well. See note above for explanation.)
6. Place meat mixture in a large casserole dish.
7. Mix half the cheese and parsley with the potatoes and spread over the meat and vegetable mixture.
8. Sprinkle with remaining cheese over the top
9. Bake for 30-40 minutes, until browned and bubbly, (I have listed the difference in cooking times because of varying oven temperatures.
Serves 6
All photos taken by me unless otherwise stated.
