ALWAYS A WINNER Chilli
Who can turn down an inviting chilli laced with aromatic spices and just the right lick of heat? This trio covers all bases – a veggie version, a chipotle chicken and a slow-cooked beef, all zinged up with lime and coriander
favourites
Braised beef chilli
RECIPES THE FOOD TEAM PHOTOGRAPHS DAN JONES
FOOD STYLING ROSIE RAMSDEN STYLING MORAG FARQUHAR
Chipotle chicken chilli with avocado
IT’S A WRAP Your new go-to chicken chilli
SERVES 6. HANDS-ON TIME 35 MIN, SIMMERING TIME 65 MIN
MAKE AHEAD
Make the chilli up to 24 hours in advance, cover and keep in the fridge. Prepare the avocado just before serving.
FOOD TEAM’S TIP
Soaking the sliced onion in water takes away a bit of its fierceness.
• Olive oil for frying
• 2 onions, chopped
• 3 garlic cloves, finely chopped
• 1 tbsp ground cumin
• 6 British free-range skinless boneless chicken thighs, cut into 3cm pieces
• 330ml bottle Mexican lager (we used Corona)
• 400g tin chopped tomatoes
• 500ml fresh chicken stock
• Small bunch fresh coriander, stalks finely chopped, leaves roughly chopped