Ahh, there’s nothing like celebrating the anniversary of attempted murder and mayhem, is there? And what better way to celebrate the almost blowing up of things with the actual blowing up of things?! Sparklers? Check. Over-excited children? Check. Emergency burns supplies? Check!!

In case you didn’t notice, Bonfire night is one of my favourite nights of the year. You get to eat yummy warming food, rug up in your woollies, and go outside and actually feel part of the community, watching your neighbours’ kids (and husbands) get way too excited about setting things on fire. And, toffee apples. I know. What’s not to love?

And what’s more, it’s totally free. And how often does that happen?

Here’s my fail-safe chilli recipe to keep you nice and toasty on the insides before you head outdoors. Simple, hearty and cheap. Be safe!

Ingredients
1 can black beans, drained and washed
1 can chopped tomatoes
1 red onion, finely chopped
2 garlic cloves, crushed
2 chillies, deseeded and diced
500gm chuck steak, chopped
1.5 tablespoons tomato paste
375 ml beef stock
1 red pepper, chopped
1 large ripe tomato, chopped
Juice of 2 limes
1 large bunch fresh coriander, chopped
Sour cream to serve

Method:
Heat 2 tablespoons oil in large heavy-based pan.  Sweat onion, garlic, chilli, and half the coriander until onion is soft.  Remove from pan and set aside.

In the same pan, heat 2 tablespoons oil on high med-high heat, brown meat well. Return onion mix to the pan, add the beans, tomato, tomato paste, and stock.

Bring to the boil, then reduce heat to medium. Cover and simmer for 1 hour 20 mins. Add pepper, stir, cover and cook for 40 minutes.

When meat is tender, add lime juice and check seasoning. Add remaining coriander. Serve in bowls topped with spoonful of sour cream.

(Photo by Camera Slayer.)