Smoky Pork Chilli Recipe: The purists may not approve but this guilt-free supper is a delicious cold-weather warmer #lowfat #weightlossjourney
If you’re going to get all self-righteous and start lecturing about ‘authentic’ chilli con carne, look away now.
You know how we Brits have anglicised lasagne and curry (prime suspect: the famous chicken tikka masala)? So it is with chilli.
Purists may rant and rave and beat their chests in horror but I prefer to think of these dishes as the embodiment of our great British melting (or should that be cooking?) pot of culture.
As a nation, we’re great at embracing the essence of something delicious and giving it our own twist to make it fit our palates – and what we can buy in the corner shop.
This smoky pork chilli is a great example. There is actually historical form for pork being used in chilli con carne but the norm is, of course, the more calorific beef. Pork’s healthier properties – it’s known as ‘the other white meat’ after all – make it a good diet choice.
The aficionados argue over including tomatoes and beans too. Sweetcorn would probably send them into a mouth-foaming rage. Who cares? I’m tossing them in anyway because they’re delicious, good for you and low in calories.
Smoked paprika and a collection of other spices give this dish a depth of flavour that actually makes it even more brilliant the day after (anyone who says I sometimes spoon leftover chilli into a bowl for breakfast is just a liar. Possibly.)
Chilli when it’s chilly. Purists be dammed – this is full-flavoured, British/Mexican warming comfort food without the guilt. Dig in.
Smoky pork ‘chilli’
For 4 • Prepared in 15 mins
1 tbsp rapeseed oil
1 small onion, chopped
1 tsp caraway seeds
1 green pepper, seeded and chopped
1 clove garlic, thinly sliced
500g lean pork mince
½ tsp nutmeg
2 heaped tsp paprika
1 heaped tsp smoked paprika
1 x 400g tin chopped tomatoes
1 x 400g tin butterbeans
100g sweetcorn, fresh or frozen
Salt and freshly ground black pepper
• Heat the oil in a large pan or casserole dish. Toss in the onion and caraway seeds. Fry lightly for 5 minutes before adding the green pepper and garlic. Cook for a further 2 minutes.
• Break up the mince with your hands and drop it into the pan. Sprinkle over the rest of the spices and season generously with salt and pepper. Turn the heat up and stir continuously until the meat is cooked through.
• Add the tinned tomatoes and the butterbeans with half of their liquid. Bring up to simmering point and cook, lid off, for approximately 30 minutes. Meanwhile, preheat the oven to 160°C/140°C fan/325°F/gas mark 3.
• Transfer the chilli to an ovenproof dish if necessary and cover the dish with a lid or foil. Cook in the oven for a further 2 hours. Alternatively, transfer to a slow cooker and cook for 6–8 hours.
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