PIMP MY CHILLI
Oops…I did it again.
I made chilli for the 5,000. Not sure about you but I’m in a vicious cycle with batch cooking. The theory behind it sucks me in, I mean the idea of dinner tucked away in the fridge, another thing ticked off the list for a few nights makes me feel unstoppable, invincible. Just talking about being this domestically powerful makes me feel like I can tackle anything, even the ironing pile.
Sadly though, this euphoria is short lived, the reality is batch cooking is as dull as dishwater. I’ve spent the majority of my life looking forward to every meal, but when its chilli again for lunch and dinner, I lose my zest for life as well as my appetite. This is conflicted by the deeply entrenched ‘children are starving in Africa’ speech my parents spoon fed me as a child, so throwing it away is the only thing worse than eating it…again.
So picture this; last night, I’m stood in my kitchen, a tortured soul wallowing in despair (dramatic I know, but I live to eat, catch up!) and just as I’m about to rinse the rice for the 3rd night in a row (I’m practically Eeyore at this point), a stroke of genius hits me, a lightning bolt of imagination, if you will. “CHILLI TACOS, CHILLI TACOS, CHILLI TACOS” I shout for joy, Diego joins the cheering from the next room. Out of nowhere, creativity pulses through my veins, excitement rushes to my head and before I knew it, I’d pimped my chilli.
So here’s the thing, I’m not here to put out another Chilli con carne recipe into the world, the world doesn’t need that. Instead of reinventing the wheel, this newsletter is simply a suggestion on how to use your leftovers. Enjoy x
I N G R E D I E N T S
Chilli Tacos:
5 x Mini Tortilla Wraps
2tbsp x Vegetable Oil
1 x Big ol’ Bowl of Leftover Chilli
1 x Cup of Cheddar Cheese
1 x lime
1 x Handful of Coriander
Chipotle Mayo:
½ of Chipotle Paste
2 x tbsp of Hellman’s Mayonnaise (there is no other substitute for Hellman’s)
M E T H OD
1. Turn the grill on to a medium- high heat.
2. Heat up your big ol’ bowl of chilli. (I’m a believer in micorwaves, sue me)
3. On a baking sheet, rub the tortillas with oil. Lay each flat and then layer evenly with cheese and the chilli. Fold the other half of the tortilla over the filling, gently pushing to adhere.
4. Transfer to the grill and toast for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
5. Mix the chipotle paste and mayo together in a small bowl, perfect for dipping. Serve with lime wedges and a sprinkling of coriander leaves.