Beef Chilli Pancakes

Beef Chilli

1. Heat a glug of oil in a medium sized casserole dish and fry the onions until softened. Add the garlic and the peppers and fry for a further 2 minutes.
2. Add the beef and cook until browned.
3. Mix in the spices/flour and cook for a further 2-3 minutes.
4. Then add the beef stock, chopped tomatoes, kidney beans, tomato puree, sugar and splash of Worcestershire sauce. Bring up to a simmer and cook for 1 hour.
5. Finally add chopped coriander and cook for a further 5-10 minutes.
6. Like all stew-type dishes beef chilli tends to improve on day two once it has been reheated – so you can always make ahead.

Pancakes

1. Sift 100g of plain flour and salt into a bowl, make a well in the centre and crack the eggs into it.
2. Whisk the flower and eggs together and as they thicken start to add the milk, a little at a time. Once combined add a drop of vegetable oil and continue to whisk until you have a nice even consistency.
3. Put a drizzle of vegetable oil in a large frying pan and roll the pan to coat the bottom. Add a ladle of the pancake mixture and again roll the pan to coat the bottom. Cook for 30-40 seconds and then flip and do the same to the other side.

Serving

1. You can either serve the beef chilli straight or as we prefer combine with some cooked rice.
2. Lay out the pancakes add a dollop of chill two thirds of the way down and spread to the edges. Add some freshly chopped tomatoes, crunchy salad leaves, grated cheddar and/or some sour cream and roll up. To hold in place you can use a cocktail stick or fold as a traditional burritos (see here for instructions).