Sally is a best-selling Author of 14 cookbooks, including her gluten-free cookbook “From My Kitchen to Yours”.
Sally operates a small cooking school in the idyllic Derwent Valley in Tasmania and she is passionate about creating nutritional, additive free food from fresh, seasonal produce
Since my husband has retired a culinary dilemma has developed in our household. I remember a similar one of decades ago when our children were on school holidays. It that HUGE challenge of: What do I feed them for lunch?? My husband is not a fussy man and will cheerfully just eat toast and jam every day for lunch. I don’t think this is a nutritiously beneficial option for every day though, even if both bread and jam are homemade.
I make soups of course, which he loves, but soup is certainly not my favourite fare, so there’s a bit of a mismatch there. We have dozens and dozens of eggs, from our enthusiastically laying chooks. I know protein is good as you get older, but two eggs a day might be considered excessive. So on and on it goes, with leftovers ‘filling the hole’ from time to time.
Today – a huge surprise. Babysitting two grandchildren as we are, I decided to make nachos. I made a large pot of chilli con carne, then served it over plain corn chips topped with grated cheese, sour cream, chilli sauce, chopped cucumber, and tomato, Greek yoghurt and chopped coriander.
My husband, the blandest of eaters, who likes nothing better than the three vegetables and meat style meals, loved this, went back for a third helping. He only passed on the only the sour cream, which always makes him feel ill. I was astounded, and delighted – as this certainly is my kind of food.
With a dish this popular, perhaps you may find it helpful also. The little that is leftover of the chili mixture, I will use to fill little pies another day.
Incidentally, if you wanted to make a vegetarian option, simply leave out the mince, and cook until thick, then be sure to add the kidney beans.
Chilli Con Carne
- 1 tablespoon olive oil
- 600g good quality beef mince
- 1 large onion, peeled and diced
- 6 cloves garlic, peeled and crushed
- 1 tablespoon ground cumin
- 3 teaspoons dried oregano leaves
- 1 tablespoon sweet chilli sauce
- 1 teaspoons salt
- ½ cup tomato paste
- 825g tin diced tomatoes
- 1 tablespoon chutney
- 3 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- ½ cup water
- 410 tin red kidney beans, drained – optional
- Heat the oil in a heavy based saucepan and cook the mince until it changes colour, stirring often to break it up well.
- Peel and finely dice the onion and peel and crush the garlic. Add to the saucepan and cook for 2 minutes more.
- Add the cumin, oregano, chilli sauce, salt, tomato paste, tomatoes, chutney, Worcestershire sauce, soy sauce and water. Bring to the boil and simmer, uncovered, 1 hour, stirring often until quite thick.
- Add the kidney beans, if using, and bring back to the boil. Simmer 10 minutes.
- Serve over warmed corn chips and top with chopped tomatoes, grated tasty cheese, chopped cucumber, a dollop of sour cream or Greek yoghurt and/or a drizzle of sweet chilli sauce.
Until next time…Sally
Click here to purchase Sally’s new cookbook “Ultimate Slow Cooker” (you will be taken to the ABC shop website)
Click here to purchase Sally’s new cookbook with Paul McIntyre “A Little Book of Slow” (you will be taken to the ABC shop website)
Click here to purchase Sally’s cookbook “A Kitchen in the Valley” (you will be taken to the ABC shop website)
Click here to purchase Sally’s gluten free cookbook “From My Kitchen to Yours” (you will be taken to the ABC shop website)
Click here to read more about Sally
Click here to read our Editor’s interview with Sally
Click here for Sally’s recipes