Dinner is served! And so is tomorrow’s lunch! Who ever said leftovers are bad clearly haven’t seen what we can do to chill con carne!

CHILLI CON CARNE 

SERVES 4
PREP TIME 15 min
COOK TIME 1 hr 15 min

INGREDIENTS
2 onions, finely chopped
2 carrots, peeled and chopped 
2 celery stalks, finely chopped 
4 garlic cloves, minced
2 chillies, finely chopped
4 tsp paprika
2 tsp cumin
1 tsp cinnamon
3 tsp cayenne pepper
1 kg beef mince
1 tin chopped tomatoes
1 tbsp brown sugar
2 cups beef stock
2 tins red kidney beans 

METHOD 
1. Put some oil in a pot over medium heat. Sweat the onions, carrots and celery for 10 min, until soft.
2. Add the garlic and spices and sauté for 2 min, until fragrant. Remove from the pot and set aside.
3. Heat some more oil in the pot over high heat and brown the mince for 10 min. Season with salt and pepper.
4. Add the veggies back to the pot, along with the tomatoes, sugar and stock. Simmer uncovered over low heat for 30 min, stirring occasionally.
5. Add the beans and simmer for another 20 min. Adjust seasoning to taste.

CHILLI-CHEESE BURRITOS

SERVES 4
PREP TIME 25 min
COOK TIME 15 min

INGREDIENTS
4 tortilla wraps 
Leftover chilli con carne
2 cups cooked rice
1 cup grated Cheddar
1 cup coriander
½ red onion, finely sliced 

METHOD 
1. Lay out the tortillas and fill all the middles with some chilli con carne. Top each with ½ cup rice and ¼ cup Cheddar, as well as some coriander and red onion.
2. Fold the two opposite sides inwards over the filling. Fold in a third side, tucking it around the filling. Roll up over the remaining loose side. 
3. Heat some oil in a pan over medium heat. Add the burritos to the pan and warm for 3–5 minutes on each side. 

Recipes and styling: Elizabeth Mackenzie

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