by Nour Almesmari
Here are two great pick-me-ups for those rainy evenings.
For the chili:
- 500g lean minced beef
- 2 medium onions, chopped
- 3 garlic cloves, peeled and ﬁnely chopped
- 1–2 teaspoons chili powder
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 150ml red wine
- 300ml beef stock
- 1 can (400g) canned tomatoes
- 1 can (400g) can of red kidney beans, drained and rinsed
- 3 tablespoons tomato purée
- 1 teaspoon dried oregano
- 1 bay leaf
- sea salt and black pepper
Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps.
Add the garlic, 1–2 teaspoons of chili powder (depending on how hot you like it), and the cumin and coriander. Fry together for 1–2 minutes more.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, oregano and bay leaf. Season with salt and pepper.
Bring to a simmer then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve. If sauce is too thick add half a glass of water and reduce.
For the fudge cookies:
- 1 cup (115 grams) walnuts or pecans
- 1/2 cup (60 grams) flour
- 1 teaspoon flour
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder or instant coffee powder(optional)
- 450 grams bittersweet/ semi-sweet chocolate chunks
- 1/4 cup (57 grams) unsalted butter
- 1 3/4 cups (350 grams) white sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- 1 cup (170 grams) white chocolate chips
Preheat oven to 180C.
Place the pecans on a baking sheet and bake for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely.
Sift together the flour, baking powder, salt, and espresso powder.
Melt the chocolate and butter in a double-boiler (make-shift). Remove from heat and set aside to cool to room temperature.
In the bowl of your electric mixer beat the sugar and eggs until pale yellow and thick, about 5 minutes. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated.
Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter just until firm, about 30-60 minutes.
Drop batter (using ice cream scooper) onto baking trays, spacing evenly. With moist fingers, press batter to form about 3 inch rounds. Bake cookies for about 10 -12 minutes or just until set. The tops of the cookies will be cracked and shiny.
Makes about 20 large cookies.