I have a slight crush on Nigella Lawson because she is awesome, and pretty, and she makes almost as much mess when she cooks as I do when I cook. Almost.
So this warming, winter recipe for Chilli Con Sausage is adapted for Nigella's recipe for Cornbread Topped Chilli Con Carne only smallified, cheaified and without the mince... :)
|Warmth and happiness in a bowl.|
I made this back when I was cooking for seven, so the method of making a few sausages go far enough is a little involved, but besides that it's a fairly easy, throw-together-and-walk-away meal!
2 onions, chopped
2 cloves garlic, minced
2 fresh chillies, chopped or ground chilli to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 capsicum, chopped.
1 kg sausages - to prepare these to feed many people easily, squeeze the sausage meat out of its skin and onto a plate. With wet hands divide each sausage into 8-10 teeny-tiny patties and place on a foil-lined baking tray. One all the sausages have been de-skined and pattieified, bake @ 180 degrees C for 10 or so minutes, until cooked through.
2x 400g cans chopped tomatoes
4 tablespoons tomato ketchup 4 tablespoons tomato puree
2 tablespoons cocoa
1x 400g cans red kidney beans, drained and rinsed
Fry onions, garlic and chilli in olive oil until soft. Add cumin and corriander.
Stir in capsicum and prepared sausages.
Pour in tinned tomatoes, tomato sauce/paste, water beans and cocoa - bring to the boil, turn heat down and simmer for 30 mins. Stir regularly to avoid catching.
Serve over rice with greens of your choice - Sit back and bask in your flatmate's adoration! :)