Steakhouse Chili

When the weather gets cold it’s time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy winters day. Now that they have closed down in Adelaide it’s the only way I can pig out.

This clone recipe is easy-to-make, low-fat and delicious. And if it’s super brisk outside, you might want to add an additional tablespoon or 5 of diced jalapeno to aggressively stoke those internal flames.

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf


grated cheddar cheese
diced onion
canned whole jalapeno chili peppers

1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and saute for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top.

Makes 4 servings

Palak Paneer (Spinach Curry)


500g paneer pieces (cottage cheese)
1 kg spinach *(frozen spinach works well)
3 tablespoon onion (chopped)
2 tablespoon tomato (chopped)
2 tablespoon any cream (alternate: sour cream)
2 teaspoon garam masala powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
2 tablespoon ghee or oil

Salt to taste


Heat ghee or oil. Sauté onion until light golden brown.
Add spinach and cook until it turns into a paste.
Add sour cream, spices and tomatoes. Cook for few minutes.
Add cubed paneer to spinach. Cook for about 10 minutes in medium heat.
Serve hot with rice and/or bread.

Number of Servings: 6 to 8

Jamie Oliver’s favourite curry sauce


5 tbsp vegetable oil
2 tsp mustard seeds
1 tsp fenugreek seeds
3 fresh green chillies, deseeded and thinly sliced
1 handful curry leaves
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 tsp chilli powder
1 tsp turmeric
6 tomatoes, chopped
1x400ml/14fl oz tin coconut milk

For the fish version:
4x225g/8oz fresh haddock fillets, skinned and pin-boned
1 knob tamarind paste or 1 tsp tamarind syrup
1 large handful baby spinach (optional)
1 good handful fresh coriander, chopped (optional)

For the chicken version:
4 chicken breasts, sliced into 1cm/ ½ in strips
1 tbsp coriander seeds, crushed

For the vegetarian version:
800g/1¾lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans – use your imagination)


1. Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes.
2. Using a food processor, chop the onions and add to the same pan. Continue to cook for five minutes until the onion is light brown and soft, then add the chilli powder and turmeric.
3. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes then add one or two wine glasses of water and the coconut milk. Simmer for about five minutes until it has the consistency of double cream, then season carefully with salt.
4. Take this sauce as a base. To make the fish curry, add the fish and tamarind to the sauce and simmer for six minutes. Feel free to add some baby spinach and chopped coriander at the end of the cooking time.
5. For the chicken version, stir-fry the chicken strips and coriander seeds until lightly coloured, then add to your sauce and simmer for 10 minutes.
6. For the vegetarian version, simply add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.