On a cold Winter’s night, a kick of chilli is great to get the circulation going and warm you up. This recipe is really straightforward and you can omit the chilli and cayenne pepper if you’re making it for children (unless they have asbestos tongues like mine). I have tried various combinations of spices in my chilli in a bid to recreate the chillis I had in Mexico years ago. I don’t know how authentic it is, but it works.
1lb/ 450g mince beef
500g chopped tomatoes ( fresh, tinned or a bit of both!)
1 clove garlic
1 red chilli, finely chopped
1 onion, chopped
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon cayenne pepper
2 teaspoons sugar
To Serve: tortilla wraps and cheddar cheese with chilli. This is available in most supermarkets but bog standard cheddar is fine.
1. On a large frying pan, heat a little oil and fry the onion until it begins to soften. Add the garlic, chopped red chilli and beef and season with salt and black pepper. Add the smoked paprika, cumin and cayenne pepper and mix it through the beef.
2. Add the tomatoes, sugar and a little water and cook on a low heat for 30 to 40 minutes. If it begins to get dry at any stage, add a little splash of water. Season to taste.
3. When the meat is cooked through, line an oven proof dish with tortillas and place the meat inside, wrapping the tortilla around it. Grate the cheddar onto the tortillas and place under a hot grill for a few minutes until the cheese bubbles and is golden.