Rants and recipes: chocolate chilli with veggie option

I have been writing a lot this week- two whole blogs! One I wrote about my issues with the constant flow of positive mental attitude quotes and memes in my social media. While I fully accept this is my fault because I follow a whole host of people who make their living from being motivational, I also have concerns about the impact of seeing this kind of thing every day. Secondly I wrote about the importance (or not) of measurable targets in education. Both of these things are things that make me mad, irritate me, grind my gears, but neither of them, obviously, are about food. When I first really started blogging, it was all about food. But now it isn’t, and I started to think about why. It isn’t as though I have stopped cooking delicious food- check my Instagram account, which is essentially just food, but I have stopped writing about it. I have been added to a group of UK Health Bloggers and I am feeling a bit of a fraud, as I haven’t blogged about food in forever. But why? I think the answer comes from the role that food, and cooking, plays in my life. My relationship with actually eating food has and continues to be a difficult one, but my relationship with cooking has always been easy. It is my meditation, my place of mindfulness and my stress releaser. It soothes me, and in times of stress or difficult situations and experiences it is my go to thing to do. That and wine, but cooking is healthier really. So I started blogging about food last year while I was dealing with my dad dying. For a long time my relationship with dad has been, at best, complicated, and at worst non-existent. I had boxed up my feelings and put myself in a place of emotional safety for a while by doing so, but I had never really resolved any issues, and with his death, that suddenly became impossible, at least impossible for us to reconcile together. So, as usual I turned to food and the cathartic element of writing about it really helped me to move through the days.

But I write my best when I am angry, pissed off, irritated and a little bit (a lot) sweary. And food just doesn’t make me feel like that. By the time I have cooked my mind is settled, I feel better, and the need to write/rant has disappeared. So, what’s the solution? Delete my foodblogger status and just use Instagram for its only real purpose- pictures of food, exercise videos and cats? Or change my attitude like all those fucking memes tell me I should be doing? Funnily enough it is the second one. Many food blogs I read (ok I don’t read that many) actually don’t write that much about food. It is all about other stuff happening in their lives- fashion, tv, travel, yoga, daily frustrations. So, why shouldn’t I blog like that? A sweary rant and then a recipe? Maybe I should rename my blog? Rants and recipes is so pleasingly alliterative.

So there you go, from now on I will be ranting before my recipes. I’ll enjoy it, and if nobody else does…meh.

Chocolate chilli. I made huge batch of last week, ate some and froze a load so I have ready meals agogo in the freezer. So much easier to stay healthy that way, resist temptation blah blah blah. Except I pass Tesco on the way home and if I feel tempted it’s really not that hard to succumb. But yeah, if I can resist going into Tesco, I’m all good.

Ingredients:

1 red onion cut into chunks

1 yellow pepper cut into chunks

2 green chillis sliced (add more or less depending on your spiciness tolerance)

250g pork mince (mine was 5% fat if that kind of thing interests you) If you want to be veggie then this ingredient should be omitted, obviously.

100g chestnut mushrooms

400g kidney beans (not paleo so don’t include if you are living the caveman life)

2 tbsp cocoa powder

2tsps garlic powder

2 tsps cumin

1 tsp cinnamon

2 tbsp tomato paste

200ml stock (I used beef, but you could use veg or chicken if that’s what you’ve got).

1 tbsp coconut oil (or whatever oil floats your boat)

Method:

Add coconut oil to a large frying pan over a lowish heat. When it has melted add the onions and fry until softened. Add the pork and use a spoon or spatula to break it up. When it has browned through, add the rest of the ingredients to the pan. The order doesn’t really matter, you are only going to stir them altogether anyway. So, once they have been added, you should stir until they are all mixed up, and then turn up the heat a little until it is simmering along the lines of the Goldilocks principle- not too little, not too much, but just right. A Baby bear porridge of a simmer if you like. Then just leave it for about 20 minutes. You might want to stir and check at some point like I always do. Once the stock has reduced and thickened to your desired consistency then you are good to go.

I have served this in the following ways:

  • On its own. Simple.
  • With avocado.
  • With fried plantain.
  • With cauliflower rice.
  • With white potato chips.

You can serve it however you like. Over a big plate of green would be good, sprinkled with feta if you do dairy, or with squash or sweet potato.

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