This recipe comes from a mixture of wild culinary upbringing, and a strong sense of student fugality ie. I bought a huge £1 bag of apples, and had to do something with them. Needless to say, the housemates were horrified.
I feel like cooking style like this should come with an explanation. Delia Smith, the fabulous lady she is, was a constant presence in my house growing up. She helped me learn to read (as I dictated her recipes to my Dad, and he quickly learned not to trust what I said), she was there with me as I wreaked havoc (serious the-oven-is-on-fire havoc) in the kitchen, and supplied me with staple culinary skills that keep me alive and sane at university. Delia’s emphasis on precision was tempered by my Dad’s sense of absolute wild abandon in the kitchen, the supermarket, in foraging; Delia’s Britishness, by my Mum’s exquisite and traditional Chinese style. On our cookery book shelf at home, well protected by the thick paper covering my Dad and I sello-taped on to prevent further damage, is a wedding present from my Grandparents to my parents in 1991: Delia’s Complete Cookery Course. I’m patiently waiting to passed on Delia’s Cookery Book, stains and all, when I get married.
Let me know if you have any interesting variations on the usual ol’ Chilli!
2 value tins of plum tomatoes
1 value tin of kidney beans
1 small onion (finely chopped)
1 tbs tomato puree
a quick shake of dried chilli flakes
500g mince beef/stewing beef
3 small apples cored and cubed
splash of apple juice
1 tbs honey
100ml red wine (optional)
1. Put everything but the beef into a large pot.
2. Fry the beef lightly (just seal the stewing beef) and add to pot.
3. Bring to boil, then simmer for approximately 2 hrs.
“Cooking is rarely an automatic instinct, we have to learn as we go.”
-Delia Smith, Complete Illustrated Cookery Course (Classic Ed.). Introduction, p.7.