Not quite double trouble chilli
The recipe describes how I make a normal chilli for grown-ups and a single meatball chilli for little one, therefore baby friendly in terms of holding and picking up etc., It is a bit of an effort but not really double trouble of cooking two meals. I have used this chilli recipe for around 10 years, it was one of the first dishes I made with my then boyfriend, now husband, so has special memories for me.
Makes enough for 3-4 grown-ups and 1 little one
Ingredients
2 tbsp olive oil
1 red pepper cut in strips
a whole onion grated
2 garlic cloves crushed
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp cumin
500g beef mince
1 stock cube in 300ml water
Tin chop tomatoes (around 300-400g)
1 tsp marjoram
Small tin kidney beans (around 200g)
¼ tsp salt
½ tbsp beaten egg
1 tbsp bread crumbs
Method
1. Measure spices and prep veg
2. Mix around around 1 ½ tbsp minced beef with a pinch of each of the spices and marjoram, along with a ½ tsp grated onion, pinch of crushed garlic, the egg and breadcrumbs, then form the mince into a ball.
3. Fry the ball for a few minutes in 1 tbsp olive oil, therefore browning and sealing the meatball.
4. Take meatball out of pan and pop in small saucepan with a tablespoon of chopped tomatoes and boiling water so that it covers the meatball, pop lid on and put on heat to gently simmer for around 30 mins, stirring occasionally.
5. To make the chilli. In another pan fry remaining onion on low medium heat for around 5 mins, add pepper and remaining garlic, cook for around 2 mins then add minced beef and cook for another 5 minutes stirring so the meat is sealed. Add remaining spices and cook for a minute until you can smell the spices. Add chop tomatoes, stock, salt and marjoram. Put on low-medium heat with lid on for around 30 mins, stirring occasionally - after 20 mins add the kidney beans.
Tips
It's a little time consuming making the ball, but it's a lot less messy and easier for lo to eat independently which is the whole ethos of baby led weaning. I always use the left over egg to make a quick omelette which once cooled I refrigerate and give little one it for breakfast the next day, she eats it cold, but you can warm through by putting in a frying pan on a medium heat for 1-2 mins. Chilli is always served best by reheating the next day, so you could make this the night before, when hopefully little one is asleep, and refrigerate. Then the the next day it's a quick meal: pop the chilli in a casserole dish , cover, and reheat in the oven for 25-30 mins at 200 fan, adding a bit of water if it looks like it is drying out, and the chilli ball can be warmed through on the stove in a pan.
Facts
Chilli is def not Mexican, it was a dish originally cooked by the poor in southwest United States. Legend has it that Chilli con carne was first put on paper in the 17th century by a nun, Sister Mary of Agreda of Spain.
Makes enough for 3-4 grown-ups and 1 little one
Ingredients
2 tbsp olive oil
1 red pepper cut in strips
a whole onion grated
2 garlic cloves crushed
1 heaped tsp hot chilli powder
1 tsp paprika
1 tsp cumin
500g beef mince
1 stock cube in 300ml water
Tin chop tomatoes (around 300-400g)
1 tsp marjoram
Small tin kidney beans (around 200g)
¼ tsp salt
½ tbsp beaten egg
1 tbsp bread crumbs
Method
1. Measure spices and prep veg
2. Mix around around 1 ½ tbsp minced beef with a pinch of each of the spices and marjoram, along with a ½ tsp grated onion, pinch of crushed garlic, the egg and breadcrumbs, then form the mince into a ball.
3. Fry the ball for a few minutes in 1 tbsp olive oil, therefore browning and sealing the meatball.
4. Take meatball out of pan and pop in small saucepan with a tablespoon of chopped tomatoes and boiling water so that it covers the meatball, pop lid on and put on heat to gently simmer for around 30 mins, stirring occasionally.
5. To make the chilli. In another pan fry remaining onion on low medium heat for around 5 mins, add pepper and remaining garlic, cook for around 2 mins then add minced beef and cook for another 5 minutes stirring so the meat is sealed. Add remaining spices and cook for a minute until you can smell the spices. Add chop tomatoes, stock, salt and marjoram. Put on low-medium heat with lid on for around 30 mins, stirring occasionally - after 20 mins add the kidney beans.
Tips
It's a little time consuming making the ball, but it's a lot less messy and easier for lo to eat independently which is the whole ethos of baby led weaning. I always use the left over egg to make a quick omelette which once cooled I refrigerate and give little one it for breakfast the next day, she eats it cold, but you can warm through by putting in a frying pan on a medium heat for 1-2 mins. Chilli is always served best by reheating the next day, so you could make this the night before, when hopefully little one is asleep, and refrigerate. Then the the next day it's a quick meal: pop the chilli in a casserole dish , cover, and reheat in the oven for 25-30 mins at 200 fan, adding a bit of water if it looks like it is drying out, and the chilli ball can be warmed through on the stove in a pan.
Facts
Chilli is def not Mexican, it was a dish originally cooked by the poor in southwest United States. Legend has it that Chilli con carne was first put on paper in the 17th century by a nun, Sister Mary of Agreda of Spain.