TEXAS CHILLI

Super Food Ideas - - RECIPETIN EATS -

»» 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.

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