So this is a really great way of using left over Chilli and rice and turning it into another meal.
Just grab a wrap, warm it in the microwave for a couple of seconds and start piling it up with rice, chilli, spring onion, avocado, tomatoes, and grated cheese. Roll the wrap up in to a burrito and secure with some foil to keep the filling in place – this is particularly useful for little ones – and enjoy!
So the best thing about this chilli is that it’s cooked in a slow cooker and there’s no need to brown any mince or onions, I just put everything in a slow cooker raw and leave it to stew all day and that’s it. The second good thing about making a chilli is that is that I use all the left overs to make Burritos for the next day’s meal so I get two meals for very little effort. I will write up the burritos recipe on tomorrow blog so come back and have a look for that.
For the chilli get your slow cooker out and add 500g of mince beef, one diced onion, one tin of kidney beans, one tin of chick peas (I use the full size tins but you can use half size tins of you prefer), one tin of plum tomatoes, one table spoon of tomato puree, one teaspoon of dried chilli flakes (or to your taste), two teaspoons of dried cumin seeds, one teaspoon of paprika, one teaspoon of marjoram if you have it and two cloves of crushed garlic. Give everything a good stir and then cook in the slow cooker all day – I have been know to get this on the night before and slow cook it on low for 24 hours and this tastes incredible. There is something about a chilli that makes it taste better the longer it cooks!
When you’re ready to serve, dish it up with some boiled rice and Doritos!
You can adjust the amount of chilli in this dish to suit your taste but it’s worth leaving just a hint of chilli to offset the taste of the lime. This meal is ready in 15 minutes and is a great last minute dish to throw together if you don’t know what to cook
First marinate the salmon in some olive oil, dried chilli flakes, grated ginger – about the size of half a thumb, some lime juice and the zest of a lime if you’re using a fresh one. Leave that to marinate for 5 minutes while you steam some vegetables and boil some egg noodles.
If you have a George grill, use this to grill the salmon as it can be ready in 5 minutes this way otherwise pan fry it on a medium heat on 5 minutes each side until it’s cooked. Once the noodles are cooked, stir fry them in some groundnut oil and soy sauce then serve with the steamed veg and salmon