Childhood cookery sessions with mum could so easily have gone down the pan for Elaine Robinson.
A mix-up with the food processor almost put her off. “We were using the Kenwood mixer to make chocolate cake, I turned my back on it and got my long hair caught in the whisks, even though it was tied up in a ponytail as instructed by the school cookery teacher,” recalls Elaine, of Dronfield.
“At one point it was suggested my hair would have to be cut off! I gave it a wide berth after that but it didn’t put me off cooking. Now I’m passing on skills to my daughters Charlotte and Jessica, which I love as they make it fun. This recipe for Bonfire Chilli is a family favourite even when it’s not Guy Fawkes Night.”
Elaine’s spicy bonfire chilli
serves: 8 Cost: £1.84 per person
2 large onions, chopped
2 cloves of garlic, crushed
1kg stewing beef, in small cubes
2tsp sweet smoked paprika
1tsp hot chilli powder
2tsp ground cumin
1tsp ground cinnamon
3tbsp tomato puree
2 red chillies, deseeded and chopped
2 400g tins of chopped tomatoes
2 red peppers, deseeded and chopped
410g tin red kidney beans, rinsed and drained
410g tin black-eyed beans, rinsed and drained
2 cubes good quality dark chocolate
3 tbsp chopped coriander leaves
In a large pan gently cook the onion and garlic in the oil on low heat until softened. Scoop onto a plate. Turn up the heat, brown meat in pan in 2 or 3 batches. Return meat and onions to pan, add spices and tomato puree. Stir. Add chillies, tomatoes, red peppers and a good pinch of salt. Add a tomato tin-ful of water. Bring to boil, turn to low and simmer, covered, for an hour, stirring occasionally. Add beans, bring back to boil, then simmer, uncovered, for 30 minutes. Stir in the chocolate, melt, then add coriander. Top with soured cream, extra chilli and limes.