Chilli
Preparation time: 15-25 minutes
Cooking time: 30 to 180 minutes
Serve with: eat on it's own or with rice - garnish with coriander and sour cream
Serves: 4 or 5 depending on appetite
Ingredients
- One large onion (approx. 150g peeled)
- One celery stick
- One bell pepper
- One (400g) tin of chopped tomatoes
- One (400g) tin of kidney beans
- 500g Mince (I use 5%)
- Beef stock cube or pot
- 250ml Hot water
- One teaspoon of chilli powder
- One teaspoon of oregano
- Half a tablespoon of dried chilli flakes
- One heaped tablespoon of brown sugar
- Olive oil as necessary
- Salt and pepper to taste
Method
- Brown the mince (slowly), meanwhile;
- dice the onion
- cut the pepper into small pieces
- trim and chop the celery
- mix the beef stock cube or pot with the hot water
- Remove the browned mince from the pot or pan and place in a bowl (add salt and pepper if you'd like)
- Sauté the onion and celery in a little oil until the onions become ever so slightly translucent
- Add the chilli flakes, chilli powder and oregano, stir well and sauté for a few more minutes
- Add the mince back
- Add all the remaining ingredients (starting with the tomatoes), season with salt and pepper to your taste and mix well. The remaining ingredients are;
- chopped tomatoes
- kidney beans
- bell pepper
- beef stock
- brown sugar
- Simmer on a low heat for at least 30mins (we do 2-3 hours if we have time)