Great Cheap Chilli Recipes Book From Jeremy Dun

I'm a huge fan of chilli. I eat lots of it. I've cut back on carbs so these days I tend to cut out the rice and bread and eat my chilli neat.

Generally I use a slow cooker - in my experience the slower you cook your chilli the better.  And I'm always looking for new recipes to try. That's why I was so excited by this new book from Jeremy Dun - it's packed with great recipes that I'm just itching to try. And it's only £1.99 at the moment.


You can buy Jeremy Dun's chilli cookbook BY CLICKING THIS LINK

There are some great recipes in the book, including a chicken and chorizio chilli that I can't wait to try.

My own recipe for chilli? Okay, twist my arm and I'll tell you. Though be warned, I'm used to Thai food so I like my chilli hot, hot, hot! I always start by browning half a dozen chopped cloves of garlic in olive oil. I use a wok, it's easier. Then I brown my beef. Minced is best but sometimes I use chopped steak. A pound is usually enough but you can use more if you like it meatier. I brown it with some salt and then throw in a chopped onion.  Then I throw in four tablespoons of chilli powder and brown for another couple of minutes.

I put two cans of chopped tomatoes in a slow cooker, then add the browned meat. Then I throw in two tins of red kidney beans. Always wash and drain them first. I'm not a big fan of dried beans, tinned always taste better and there's no risk of poisoning yourself. I add a small can of tomato puree. Then my little secret. I put frozen chopped jalapeño peppers in, just a couple of teaspoonfuls but wow do they add a kick. I buy them from Waitrose. If I have any Thai chillies around I chop them up finely, seeds and all, and toss them in.

I throw in some cayenne pepper for good luck, then give it a good stir and cook for at least six hours on a low heat. I like my sauce quite thick so depending on how much water has evaporated during the cooking I sometimes use cornflour to thicken it right at the last minute. Oh, and I like to sprinkle diced avocado on the top, but that's just me!

Any that I don't eat the first time I freeze and I have to say that it tastes better after it's frozen and thawed. But be warned - my recipe is hot. If you're new to the delights of chilli you might be better off starting with the milder recipes in Jeremy Dun's book.

Happy eating!