While I am a true optimist at heart (therefore a lover of Charlotte way more than Carrie, obviously), trying to become a web developer this week has left me with:
a) the desire to smash my laptop out the window
b) the desire to smash my laptop out the window and give up on life
c) the desire to smash my laptop out the window and give up on life and quit cooking and instead watch Book of Mormon YouTubes all day and order in cheap Thai food for dinner.

OK, woah guys, shits gotten out of hand. Lucky for my husband though, my week long bad mood has subsided and the website is almost complete! *insert a million Spanish dancing girl emojis!!*

I’m celebrating with a large portion of this for dinner and a big ol glass o red.

mexican meatballs with tomato & black bean chilli

Serves 4-6

Ingredients

Chilli:
Olive oil
1 red onion, diced
4 cloves of garlic, crushed
2tsp ground cumin
1tsp coriander powder
2tsp cayenne pepper
3tsp chipotle paste
1 can of crushed tomatoes
1 red capsicum, diced
1 can of drained and rinsed black beans
Fresh coriander leaves
Juice from 2 limes

Meatballs:
600-700g beef mince
Coriander root from fresh leaves above
2 spring onions, chopped
1tsp onion powder
1tsp garlic powder
1tsp cayenne pepper
1tsp salt

Method

Heat a large glug of olive oil in a pot and add the onion and garlic. Saute over a low heat for 5 minutes. Add the spices then after a minutes, the chipotle paste. Stir through until fragrant then pour in the can of tomatoes and chopped capsicum. Bring to the boil then add the chicken stock and can of beans. Reduce to a simmer and leave for 30 minutes.

In a large bowl, mix together all the the meatball ingredients then roll into golf balls. Heat some olive oil in a non stick pan and over a super high heat, charr the meatballs on all sides.

Taste your chilli now to see if it needs a touch of salt then gently drop in your meatballs. Stir through the coriander leaves and lime juice.