Mega Immune Busting Chilli with Skin on Baby Chips and Garlic and Chive Mayonnaise

Fight the Christmas cold with this chunky beef chilli; packed full of spice, meat and plenty of vegetables to fight off any unwanted holiday viruses. It was the perfect meal to come back from holiday to; as when you are away you are not exactly conscious of your 5 a day and my immune system certainly took a battering with late nights and copious amounts of mulled wine. Trust me, I have never had a sick day from work in the 3 years I have worked for the company, and as soon as I start to feel groggy I will make a mammoth pot of chilli full of veg to blast any illness out my system. Not only does this recipe feel good but its tastes great too.

This chilli is actually great on its own but if you want to add something a little different then a great accompaniment to this is my mini skin on cheese chips with garlic and chive mayonnaise. The chips give it that added texture and the mayo is there to cool the dish down and give it that added kick of different flavours. I have to say I just added the cheese because I love cheese (what more can I say), but it is a well-deserved addition.

Hamburg 102

Serves 6

–          2 red onions

–          1 tbsp olive oil

–          500g lean steak mince

–          2 chilli’s – finely chopped

–          2 cloves garlic – crushed

–          1 courgette – chopped into 1cm cubes

–          1 carrot cut into small cubes

–          150g mixed peppers – sliced

–          3 stalks celery – stringy bits removed and chopped into small cubes

–          ½ tsp cinnamon

–          3 tsp cumin

–          1 tsp hot paprika

–          2 tsp hot chilli powder

–          150ml red wine

–          1 ½ tbsp Worcester sauce

–          1 400g tin chopped tomates

–          300ml beef stock

–          2 tbsp tomato puree

–          2 x 400g tin kidney beans

–          150g mushrooms – sliced

–          Large handful sweetcorn

For the potatoes and mayonnaise

–          750g Baby washed potatoes – cut into quarters lengthways

–          2 tbsp corn oil

–          3 cloves garlic

–          2 sprigs rosemary

–         Salt

For the Mayonnaise

–          2 cloves of garlic (use ones that have been cooked with the chips)

–          2 ½ tbsp. mayonnaise

–          Juice half a lemon

–          ½ tbsp. chopped chives


Oven to 180’C

Fry the red onions in a large pan (I use a Le Creuset) until soft and then add the mince, stirring until it has turned brown.

Add the chilli, garlic and the vegetables and stir until well mixed. Leave to fry off for about 5 minutes, stirring occasionally so that it does not stick

Add spiced and coat the mixture well, stirring for 2 minutes.

Add the red wine and simmer until it is almost all soaked into the mixture.

Add the remaining ingredients, bring to the boil and then cover and cook in the oven for an hour and a half until the mixture is really thick. When you remove it, add the sweetcorn and leave to stand for 5-10 minutes.

Meanwhile to make the chips, place the potatoes, garlic cloves and rosemary in a roasting tin mixed well with the olive oil and a good helping of salt

Cover with foil and roast for 20minutes, after this time uncover, discard the rosemary and keep the garlic to use this for the mayo. Put the potatoes back in the oven for 20-35 minutes, flipping over half way through until they are good and crispy.

To make the mayonnaise, simply mash the cooked garlic cloves and mixture together with the mayo, lemon juice and chives until it is well combined.



5 thoughts on “Mega Immune Busting Chilli with Skin on Baby Chips and Garlic and Chive Mayonnaise

  1. Pingback: My own inspirations | s.g.i.g.

  2. Pingback: 500 Blog Post Celebration (well, 501 now!) | Homemade With Mess

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