Cheesy Chili

Just like I sometimes get in the mood to read science fiction or a romance novel, I sometimes get in the mood to read a particular type of cookbook.  Sometimes I am in the mood to “read” a cookbook that “reads” like a book.  You know what I’m talking about, right?  Well, when that mood hits me, I turn to Nigella.  I can hear her voice in every word that I read.  It feels like she is sitting beside me and we are just chatting it up about food and what not.

So, I opened up Nigella Kitchen: Recipes from the Heart of the HomeI don’t know about you, but whenever I get a new cookbook, there is a little flurry of activity and then it get’s relegated to the shelves.  Not because it’s bad, but because I have so many cookbooks, it just takes a while for it to make it’s way into the rotation again.  Such was the case with this cookbook. 

I found this Cheesy Chili recipe in the “What’s for Supper?” category.  And that is what it’s for.  When you want to get a quick and easy supper on the table, one designed to please children and adults.  There is nothing complicated about this.  It’s not very sophisticated, though the chorizo is a very  nice touch.  Served with some tortilla chips for scooping (or I like to break mine up in the chili) – it is comfort in a bowl.

Cheesy Chili

• 4 ounces chorizo, cut into fat coins and halved (roughly 2 links)
• 1 pound ground beef
• 1/2 teaspoon cocoa powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 14 oz can chopped tomatoes
• 1/2 cup water, to rinse out tomato can
• 2 teaspoons Worcestershire sauce
• 1 14 ounce can kidney beans, drained and rinsed
• 8 ounces fresh mozzarella cheese balls, chopped
• handful chopped fresh cilantro to serve (unbelievably I was out of cilantro!!)
  

Directions:
1) Put a cast-iron casserole or heavy-based pan (needs to have a lid) on the stove and heat over medium high, add the chorizo and cook it until an orange oil is released.

2) Add the ground beef, breaking it up with a wooden spoon. When the meat begins to lose its raw color, sprinkle with cocoa and oregano, dollop in the puree and give a good stir before adding the canned tomatoes. Rinse the empty can with 1/2 cup water, and empty that into the pan, followed by the Worcestershire sauce and kidney beans, then let it come to the boil.

3) Turn the heat down, put the lid on, and simmer for 20 minutes.

4) Remove the lid, and let it come to the boil again, then turn off the heat and stir in the mozzarella. Stir and serve immediately.

Serves 4

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

 

This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.