Mexican Food Made Simple - Fruity Chilli Recipe
Mexican Food Made Simple is a TV series, with chef Thomasina Miers. In Exploring Mexican food, Thomasina Miers breaks down Mexican food recipes from all around the country into simple steps - adding a twist to them - usually to suit more western tastes or ingredients.
Most of the Mexican food is fast and easy - but super tasty. These Mexican recipes are not what you're used to seeing when you think of Mexican food.
Having just watched the first programme, my eye being caught by the Fruity Chilli Recipe, I was surprised to discover that the recipe isn't available online. Not only that, but I found a bunch of people also keen for the recipe. So, here is the Thomasina Miers Chilli Recipe, from my notes taken while watching.
Well - of course - the reason for that is because the recipe, the full recipe for this great and easy chilli is in the book .... which you can buy, of course:
Mexican Food Made Simple Book
With this Thomasina Miers Fruity Mexican Chilli I can't tell you the quantities as they don't tell you the quantities in the programme, so that is something you need to buy the book for - but below is my take on the recipe, based on watching the programme and making my own notes.
The chilli seems to serve about 4 people, some ingredients aren't even named - they simply appear!
But I hope this helps some of you be a little clearer as to what's in the recipe - and maybe now you'll buy the book ... which is what they hoped you'd do when they withheld the Chilli Recipe in Mexican Food Made Simple!
One Pot Chilli
Mexican Food Made Simple - Chilli Recipe
As an outline, the Thomasina Miers Fruity Mexican Chilli recipe uses a base of roasted vegetables, added to a mix of pork and beef mince. Herbs, spices and fruit are added - along with some chilli.
One Pot Chilli
This is a one pot dish they say ... although that ignores the fact that another dish is used to roast the vegetables and you're also using a food processor, so not quite my idea of a "one pot chilli recipe" at all.
It's also not as fast as they make out. Of course, you can roast and puree the vegetables ahead of making the chilli, you can freeze this and have it ready in freezer.
If you pre-make your roasted vegetables and keep them handy in the fridge/freezer then it is a one pot chilli! Else... well, they kind of bent the truth.
Note: One thing you will notice about this Mexican chilli recipe is that it uses fruit instead of red kidney beans. This is the feature of this recipe.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
Mince or Ground Beef?
The term ground beef is used in the US, the UK equivalent is called mince.
Ingredients: Fruity Mexican Chilli (Ingredients are Guesstimates)
- 3-4 Red, Green, Yellow Bell Peppers
- 4-6 Medium Sized Tomatoes
- 1-2 Medium/Large Onions. White, Yellow or Red
- 200grams Pork Mince
- 200grams Beef Mince (Ground Beef)
- 1 teaspoon Cumin
- 1 teaspoon Cloves
- 1-2 teaspoons Cinnamon
- 2-3 tablespoons Green Olives, chopped
- 50-75grams Raisins
- 1/2 Pint Chicken Stock
- 12-20 Leaves Oregano Leaves, Fresh, finely chopped
- 1-2 Medium/Large Banana, chopped
- 1-2 Medium/Large Apples, chopped
- 2 tablespoons Chipotles/Jalapenos
- Several splashes Olive Oil
- Sprinkling Salt and pepper
- To serve: Rice, Fresh Raw Salad, Salsa
Thomasina Miers Chilli Recipe:
- Roast the vegetables.
- Liquidise the roasted vegetables to make your basic sauce.
- Cook mince and add the liquidised basic sauce
- Add spices and stock, herbs and fruit.
- Cook down for 20 minutes.
- Add chilli and cook down for a further 20 minutes.
Detailed Chilli Recipe Instructions
- Roast the vegetables: Place quartered/de-seeded peppers, chopped onions and whole tomatoes into a roasting tray. Splash olive oil over them and roast them until they are blackened. To make sure they're fairly evenly blackened and not just "burnt" on one side, stir/turn them every 10-15 minutes.
Tip: You can roast the vegetables 2-3 days ahead of being needed, so perfect to slide a tray of these into the oven when you're cooking something else.
- Pour the roasted vegetables into a food processor and blend until it's a liquid.
Preparing the Meat
The Thomasina Miers chilli recipe uses both pork and beef - she said it's because the blend of the meats really makes a better taste.
- In a good sized pan or saucepan, mix together equal amounts of pork mince and beef mince (ground beef). Add a splash of olive oil, salt and pepper. Brown off the two meats, stirring/turning them so they brown a little but don't stick
- Add the basic vegetable sauce to the meat.
Adding in Your Herbs and Spices
- Now add the spices: a teaspoon of cumin, a pinch of cloves, a good teaspoon of cinnamon. Next, add in some chopped green olives, about 3-4 tablespoons.
- For sweetness: add a small handful of raisins and just under half a pint of chicken stock, which will add moistness and flavour.
- Add herbs: Use Oregano leaves. Take about 12-20 fresh oregano leaves and chop them up very small. If you've no oregano leaves then you'll just have to use dried oregano. Add these to the pot.
- Add the fruit: This needs to be chopped up into very small pieces. Chop and add 1 banana and one large apple (skinned/cored).
Bringing Your Chilli Together
- Stir everything together in the pot, let it cook down for 20 minutes, stirring occasionally.
- Add Chilli: Now add some chipotles, a couple of tablespoons. These are smoked/dried jalapenos. If you can't find those, then substitute in some smoked paprika, or just some chilli sauce.
- Stir everything and cook down for a further 20 minutes.
- And now you're ready to serve Thomasina Miers' chilli, along with all those lovely side dishes and extras!
You can serve Thomasina Miers Fruity Mexican Chilli with rice, a fresh/raw salad and salsa or just some tortilla chips.
You can make a raw salad by simply grating/slicing carrots, cucumber, peppers, lettuce - or any other combination of what you like and what you have.
TIP: Use earthy tone coloured Mexican bowls to give this meal a Mexican feast of the eyes.
Mexican Food Made Simple, by Thomasina Miers:
Keep. Store. Freeze!!
Keeping, Storing, Freezing
Once made, this Thomasina Miers Chilli Recipe can be kept in a covered dish in the refrigerator for 3-4 days. Alternatively, why not pot it up into portions and freeze it.
Once frozen, try to use your chilli within 3-6 months.
To reheat from chilled you can bring it to the boil in a saucepan, then simmer for a further 5 minutes and serve.
To reheat from frozen, you can defrost the chilli by leaving it in a refrigerator for up to 24 hours before you cook it, or you can use a microwave, to defrost in the microwave use a Low/Defrost setting and microwave it for up to 10 minutes, making sure it's defrosted throughout. Once defrosted you can then either cook it in the microwave for 5+ minutes on Full power, stirring, or finish off in a saucepan by bringing it to the boil then simmering for 5 minutes.
Once frozen and defrosted, do not re-freeze.
More Recipes With Ground Beef;
- Quick and Easy Chilli Con Carne Recipe on a Budget
Great party food, Halloween food or just a quick meal for family or friends, this Quick & Easy Chilli con Carne on a Budget recipe serves 4: 500g beef mince. 2 small onions, chopped. 400g tin of kidney beans in chilli sauce. 400g tin of tomatoes.
- One Pot Recipes: Lasagna in one Pan
This one pot lasagna recipe can be easily adapted to suit all tastes. Easy, quick, tasty - keep it to yourself or share with family and friends. All you need is a frying pan, or skillet (US).
- The Takeaway Secret Recipes
The Takeaway Secret is a paperback book that took the UK by storm in the lead up to Christmas 2010, when it became one of the Bestselling Books on Amazon - discover why: try this Donner Kebab Recipe
- Beef Cobbler Recipe - Beef Mince with Scone Dumpling...
Savoury Beef Mince Cobbler is a simple recipe that you can make quite quickly in time for tea. The word mince is British, the American word is ground beef. The first time I had beef mince cobbler was when I was at school, it was one of my favourite s
Dedicated Content Curator (author) from United Kingdom on June 14, 2013:
I've just seen this Thomasina Miers Fruity Chilli recipe on the television again - sounds like the book went down a storm!
Claudia Tello from Mexico on October 13, 2012:
Wow.... being a Mexican, I don´t know exactly what to say after reading this recipe. For one, I love the life of Thomasina Miers! It should be really fun to do what she does. Traveling, tasting new food, customizing it to your particular preferences, publishing books and having a TV series.... just incredible. Nevertheless, I find her recipe quite complicated. At home, we eat a true "one-pot-chilli", no roasting vegetables and no banana or apples, which, no offence intended, are quite bizarre ingredients for an authentic Mexican Chilli. This makes me think I should publish my recipe!
On the other hand, I found your hub really interesting and learned from the way you handled publishing "someone else´s recipe" using your opinion, your expertise ad your internet research. Voted up and interesting.
Dianna Mendez on May 14, 2012:
This is the first I have heard of fruity chili. There certainly are a lot of interesting flavors here. I would love to have a bowl. Great ideas on how to store and freeze it for a quick meal.