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Recipe - Chilli

Hafod’s Chilli

Hafod Brewery Seafood Paella Recipe - Perfect With Moldbreaker Pilsner - Order Welsh Beer Online Here

This beautiful paella will conjure up memories of Spanish holidays. It's packed full of flavour, from the delicate sweet and salty notes of the prawns to the smokiness of the chorizo: it's got the umami factor and that makes a pilsner the perfect beer partner. 

Moldbreaker, our full-bodied pilsner style lager, brings a sweetness that holds up to the multi-layered notes of salt, smoke, citrus, earthiness and sweetness in this dish, whilst the beer's crisp, refreshing finish quenches your thirst and evokes that holiday vibe.

Serves 4 - matches beautifully with our Moldbreaker Pilsner 

You will need:

A deep non-stick frying pan at least 20cm diameter.

A silicone spatula or wooden spoon.

Ingredients

300g basmati rice (75g per person)

500g of minced beef (or turkey or veggie mince)

1 large or 2 small onions finely chopped

1 400g tin red kidney beans (cannellini beans work well as an alternative)

Red wine vinegar

2 cloves garlic finely chopped

1 tsp smoked paprika

1 tsp ground cumin

2 tsp cocoa powder

1 red chilli (de-seeded or not, your choice!)

1 x 400g tin of chopped tomatoes.

1 large roasted red pepper chopped into strips, or 2 chopped roasted red peppers from jar.

Olive Oil

Method 

  1. Put the pan on a medium heat and add some olive oil. Add the onions and soften them for around 5 mins.
  2. Next add the garlic, chilli, smoked paprika, cumin and red peppers to the pan add a little more olive oil to help. Stir in well.
  3. Then add the tomatoes to your onion mix, add a splash of red wine vinegar and a pinch of salt too.
  4. Now add the mince to the pan, make sure to break up the mince so that all the mince is coated in the sauce and will cook evenly.
  5. Secret ingredient time! To increase the richness of the dish, add two tablespoons of cocoa powder to the pan and stir in well. You should see the dish change colour quite quickly.
  6. Keep the mixture bubbling away at a medium heat, stirring occasionally to prevent sticking.
  7. Whilst the chilli is cooking you can deal with the rice.
  8. Measure out 75g rice per person into a cup and then add to a saucepan. Now add twice as much water as rice, so 1 cup rice = 2 cups water etc. Add a pinch of salt and put the pan on the hob and bring the rice up to a good simmer, stirring as you go to prevent sticking.
  9. Once the rice is simmering, carry on simmering for two minutes more, then place a lid on the pan and turn off the heat.
  10. Leave the rice to absorb the water for 25 minutes – don’t take the lid off during this time.
  11. The chilli should take around 30 minutes to cook. If you find the pan is running dry during cooking, turn the heat down slightly and add a small amount of water to the pan.
  12. About 5 minutes before the end of cooking the chilli add the drained can of beans to the pan and stir in.
  13. Once the time is up on the rice, take the lid off and fluff up the rice with a fork before serving into bowls or plates as you fancy.
  14. Ladle the chilli mix over each serving of rice and you’re ready to go!

 

Local Suppliers

Fresh fruit and vegetables from Swans Farm Shop near Mold: https://www.swansfarmshop.com/

Delicatessan delights including olive oils, chorizo and more from The Olive Tree delicatessan in Mold: https://www.olivetreedeli.com/shop

 

 

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