Tickle your taste buds: National Chilli & Tortilla day!

National Chili Day 24th & 25th February

February 24th and 25th sees the nation celebrating National Chilli and Tortilla day. Chilli has the uncanny ability to transform simple ingredients into a delicious mouth-watering meal through a delightful combination of spices and slow-cooking.

Chilli-con-carne is Spanish for “(chili)peppers with meat.” To make this delicious meal the only two ingredients that are truly needed are chilli peppers and meat. Customize your chilli with amazing sides, gorgeous guacamole, cooling sour cream or for you daredevils... extra jalepeneos! Hot hot hot!

We have all your catering essentials for serving up delicious chilli: grind your own mince with a meat grinder, turn up the heat with a pressure cooker, serve food piping hot from a bain marie and most importantly food display cabinets to tempt your customers!


Here are our favourite three ways to enjoy Chilli...

Smokey Beef Brisket Chilli

SMOKY BEEF BRISKET CHILLI

1 large onion (about 2 cups), chopped
1 red bell pepper, chopped
3 cloves garlic, finely diced
2 ½ cups leftover smoked beef brisket
3 tablespoons chilli powder
1 tablespoon cumin
½ tablespoon dry chipotle seasoning
½ tablespoon smoked paprika
1 (12 oz) bottle beer
¼ cup coffee (cold leftover coffee from your morning pot)
1 can chopped tomatoes
3 tbsp tomato purée
½ can black beans (drained and rinsed)
½ can kidney beans (drained and rinsed)
½ can corn (drained and rinsed)
1 small (4 oz) diced green chilli

Method: Toss everything into the a slow cooker and cook on low for 6-8 hours. Alternativly sauté onions and until soft (about 5 minutes). Add bell pepper and garlic; cook 1 additional minute to soften. Add the meat and all dry seasonings. Add beer and allow it to deglaze the pan and cook off the alcohol (about 1-2 minutes). Then add coffee, tomatoes, beans, corn, and green chilli. Bring to a low simmer, cover, and cook for a minimum of 30 minutes. The longer it cooks the tastier it gets!

Three Bean Chilli

THREE-BEAN CHILLI

olive oil, for cooking
1 large onion, chopped
1 bell pepper, seeded and chopped
5-6 garlic cloves, chopped
2 tbsp. Chilli powder (or to taste)
1-2 tsp. chopped chipotle chilli en adobo
1 tsp. cumin
1 can black beans, drained
1 can red or white kidney beans
1 can chickpeas, drained
1 can chopped tomatoes
3 tbsp tomato purée

Method: Toss everything into the a slow cooker and cook on low for 6-8 hours. Alternatively, saute the onions, pepper and garlic in a drizzle of oil in a large pot set over medium-high heat, add everything else, bring to a simmer, turn the heat down and cook for an hour, or until thick. Chilli is always better the next day – if you like, cool and refrigerate it, then reheat the pot or individual servings.

Fully Loaded Nachos

FULLY LOADED NACHOS

175g packet tortilla corn chips
1 cup grated cheese
1/2 cup thick and chunky salsa
sour cream
guacamole
Chilli of your choice

Method: Preheat oven to 200°C/180°C. Spread corn chips over base of a baking dish. Dollop three bean chilli or smoky beef chilli over chips. Sprinkle with cheese. Bake for 15 minutes, or until cheese has melted. Serve nachos topped with salsa, guacamole, sour cream and coriander leaves.

 

What's your secret chilli ingredient?

Tweet us @MonsterGroupUK with your chilli concoctions...
We're drooling already!