Chipotle Chilli Beef - One Recipe, Three Ways

Welcome to episode of my new series, one recipe, three ways. This series is for those who love to batch cook but are tired of repeating the same recipe for their leftovers.

The first recipe is my heartwarming chilli, which is slowly simmered in one pot. Made from ground beef, fresh peppers, herbs, spices and a touch of smoky chipotle to really add some flavour.

This recipe is hearty, comforting, and extremely versatile and can be made into the following recipes:

Chilli Beef Loaded Potato Wedges

Chilli Beef Rice Burrito Bowl

One-Pot Chilli Beef Enchiladas

This recipe makes 6 portions of chilli, enough to make one each of these dishes for 2 people.

Ingredients

500g 5% fat beef mince

150ml beef stock

500ml tomato passata

1/2 brown onion, diced

1/2 red pepper, diced

400g kidney beans

1 garlic clove, minced

1 tbsp ground cumin

1 tbsp chipotle paste

1 tbsp chilli powder

1 tsp smoked paprika

Method

1. In a large skillet on a medium heat, add the mince, pepper and onion

2. Cook, breaking up the meat as it cooks until the beef is browned, about 5 minutes

3. Drain the fat and add in the tomato passata, beef stock, kidney beans, garlic, ground cumin, smoked paprika, chilli powder and chipotle paste

4. Season with salt and pepper and simmer for 10-15 minutes

Chilli Beef Loaded Potato Wedges

1. Slice two medium potatoes into wedges and season with salt, pepper, Italian seasoning and paprika

2. Airfry on 200 degrees for 20 minutes

3. Add two portions of chilli onto the top alongside mature cheddar

4. Cook in the oven for 10 minutes on 200 degrees/gas mark 6 until the cheese has melted

5. Serve with sour cream and spring onions

Chilli Beef Rice Burrito Bowl

1. Cook 150g of dried rice in a saucepan on a low-medium heat

2. Once the rice is cooked, drain and add into a baking dish along with 2 portions of the chilli

3. Mix together and add in 50g grated cheddar

4. Cook in the oven for 10 minutes on 200 degrees/gas mark 6 until the cheese has melted

5. Serve with lettuce, tortilla crisps, and top with sour cream, guacamole and spring onions

One-Pot Chilli Beef Enchiladas

1. Remove from the heat, slice the tortillas into strips and add into the skillet ensuring they were all coated in the chilli

2. Top with cheese and cook in the oven for 10-15 minutes, until the cheese has melted

3. Serve the enchiladas warm, topped with smashed avocado, sour cream, sour cream, fresh parsley and red pepper flakes