»» Nagi says: Chilli is one of those dishes that benefits from long, slow cooking. So if you have the time, I really urge you to simmer it for the full 45 minutes or even longer! But if you are in a rush — and let’s face it, most of us are — don't add all the water and simmer with the lid on for just 15 to 20 minutes.
NAGI’S TEXAS CHILLI SERVES 8 PREP 15 MINUTES COOK 55 MINUTES
200g pork sausages 2 tablespoons vegetable oil 3 garlic cloves, crushed 1 large brown onion, finely chopped 500g lean beef mince 2 large beef stock cubes, crumbled 500ml tomato passata ¼ cup tomato paste 2 teaspoons sugar 1 tablespoon dried oregano 1 tablespoon smoked paprika 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 to 2 teaspoons cayenne pepper 2 x 420g cans red kidney beans, drained ²⁄³ cup sour cream, ²⁄³ cup grated cheddar, fresh coriander leaves and 8 warmed tortillas, to serve (see Nagi’s tips) Coleslaw 400g bag coleslaw mix 1 tablespoon apple cider vinegar 2 tablespoons whole-egg mayonnaise ¼ cup sour cream 2 teaspoons Dijon mustard
1 Squeeze sausage mince from casings. Discard casings. Heat oil in a large saucepan over high heat. Add garlic and onion. Cook, stirring, for 3 minutes or until golden. Add sausage mince and beef mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. 2 Add 1½ cups water, stock cubes, passata, tomato paste, sugar, oregano, paprika, cumin, garlic powder, onion powder and cayenne pepper. Season with salt and pepper. Stir well. Bring to a simmer. Reduce heat to medium. Simmer gently, stirring occasionally, for 45 minutes, adding extra water if liquid reduces too quickly (chilli should be thick but still saucy when ready). Stir in beans. Add more salt, pepper and cayenne pepper, to taste. 3 Meanwhile, make Coleslaw Place coleslaw mix in a large bowl. Season with salt and pepper. Drizzle with vinegar. Toss to combine. Set aside for 15 minutes. Drain excess liquid from mixture. Add mayonnaise, sour cream and mustard. Using your hands, mix the dressing through the coleslaw, scrunching the cabbage to soften. Top chilli with sour cream, cheese and coriander. Serve with coleslaw and warmed tortillas. NUTRITION: (per serve) 1194kj; 11.8g fat; 3.4g sat fat; 22.9g protein; 19.4g carbs; 7.2g fibre; 42mg chol; 429mg sodium. »» Nagi says: I like using the crusty hot dog buns from bakeries or the bakery section of supermarkets to add texture. Hands down, this is one of the BEST foods for feeding a crowd! Just lay all the components on the table and let guests make them the way they like.
CHILLI DOGS SERVES 4 PREP 5 MINUTES COOK 5 MINUTES
4 hot dogs (see Nagi’s tips) 4 hot dog buns, split, warmed ¼ quantity Nagi’s Texas Chilli, warmed (see recipe, left, and Nagi’s tips for reheating) Grated tasty cheese, to serve
1 Heat the hot dogs following packet directions (see Nagi’s tips). 2 Place 1 hot dog in each bun. Top with a generous amount of Texas chilli (as much as the bun will allow!). Top with cheese. Serve immediately. NUTRITION: (per serve) 1983kj; 17.4g fat; 6.2g sat fat; 28.1g protein; 48.3g carbs; 5.3g fibre; 36mg chol; 1266mg sodium.