It’s Wednesday, and on Wednesday I usually tell you about my favourite song of the week, but this week will be different just due to the fact that this weather makes me want to curl up and stay inside and eat something steamy and hot. The temperatures are slowly sinking and even snow is announced for Friday, which makes me cheer up because: snow! and groan in frustration because: how the hell am I going to ride my bike to work/sports/uni from now on?
I don’t like relying on public means of transport (for obvious reasons). Seems like I have to, but we’ll see! Anyway, a rainy and/or snowy January calls for some serious comfort food, and I’m normally not a big fan of soups and hotpots, but when you’re out and about during the day and feel a little perished such a bowl of hot feelgood-soup can work some serious wonders. It’s even better when the food is spicy, you’ll get rehashed in no time! So I took advantage of a slow Sunday (as you might have read here, I love those) and prepared my favourite meal for cold days: Chilli. It’s one of the easiest recipes out there; you can cook huge pots for masses of people and nearly everyone (sorry vegetarians/vegans!) loves it. It’s so easy indeed I cook it from memory, so putting it down now needed some serious thinking about how much from this and that is to use. But of course you can always adjust it to your needs/taste.
You need (for at least four servings):
- 500g of minced beef
- 2 cans of chopped tomatoes
- 1 can of kidney beans
- 1 small can of corn
- 1 tube of tomato purée
- 1 glove of garlic
- 1 fresh bell pepper
- Salt, pepper and chilli powder
Easy peasy: Mince the glove of garlic and chop the bell pepper. Place a large pot on the stove and turn on the heat. Add the minced beef (no additional oil needed!) and stir it until the fluid has evaporated.
Now add the garlic and keep on stirring; try to mince the meat even more with your cooking spoon. Add the chopped bell pepper and continue roasting everything gently until the meat is well done and the bell pepper has become a bit softer.
Turn down the heat and add the two cans of tomatoes, then some water and the tube of tomato purée. Stir and season with salt, pepper and chilli. Now put the lid onto your pot and let everything simmer while stirring now and then. Let it simmer for at least 20 minutes.
Right before taking it off the stove, add the can of kidney beans and the can of corn, then mix everything. Stir until everything is heated up, season again until you like the taste.
I must repeat, this is so easy! You don’t have to be present the whole time while the chilli is simmering and can do something else in the meantime (for example writing texts for your blog). And it’s so delicious! Just the right thing when the world is upside down outside.