This is my chilli recipe which has always gone down well with whoever I have cooked it for.  I don’t tend to make it too spicy as I get complained at by my son, plus I am a bit of a wuss when it comes to spicy food too!

I have calculated the cost of the chilli for 4 people is around £3.00 depending on where you buy your ingredients and the quality of the same.


500g mince

1 onion, diced

1 can kidney beans

1 beef stock cube

1 can chopped tomatoes

1/2 small can tomato puree

1 green pepper

1/2 teaspoon hot chilli powder

Handful of chorizo, diced (optional – I don’t buy this especially for chilli, just put it in when I have some going spare!)

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1.  Fry the mince with the onions and stock cube until the mince is browned and the onions have started to soften.

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2.  Add the green peppers, chilli powder (to your own taste), and chorizo (if using) and fry for another couple of minutes.

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3.  Add the chopped tomatoes, tomato puree and kidney beans and stir well.

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4.  Simmer for around 20 minutes until cooked through and thickened.

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Spanish Chicken Bake

This is a recipe that I have very slightly adapted from the Hairy Dieter’s recipe to suit.  It is one that is requested by my husband quite a lot.  If you are not keen on chicken thighs it works well with breast too.

I have calculated the cost of this dish for 4 people is around £5.00 depending on where you buy your ingredients and the quality of the same.  Chorizo is an expensive ingredient and the dish can be made without if you are looking for a bit of a cheaper meal.


1 onion cut into 8 wedges

1 red onion cut into 8 wedges

500g new potatoes cut in half or quarters depending on size

8 whole garlic cloves

Tomatoes (as many as your family likes) quartered

Around 75g chorizo (optional)

Chicken – Around 2 thighs per person or 1 breast depending on personal taste

1 teaspoon paprika

1 teaspoon oregano

1 pepper (whichever colour you prefer!) cut into strips




1.  Pre-heat oven to 200C.

2.  Place the onion wedges, potatoes, garlic and tomatoes in a roasting dish, season then cook for 20 minutes.


3.  Whilst cooking, season the chicken and cut the chorizo into 1/2 cm slices.




4.  Scatter the chorizo over the vegetables and stir a couple of times.


5.  Place the chicken on top and sprinkle with the paprika and oregano.  Place back in the oven for another 20 minutes.




6.  When you take the dish out of the oven tilt to one side and spoon some of the juices over the top of the chicken.  Place the peppers on top and cook for another 20 minutes until the chicken and potatoes are cooked.