Ok, so i had never tried this before but it is a favourite of someone special so thought i’d give it a go. I’m telling you, this recipe is soooo tasty, has a sensational kick!, tastes better if left over night and is freezable 🙂 Here goes;
– 1 tbsp oil
– 1 large onion
– 1 red pepper
– 2 garlic cloves , peeled
– 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
– 1 tsp paprika
– 1 tsp ground cumin
– 500g lean minced beef
– 1 beef stock cube
– 400g can chopped tomatoes
– ½ tsp dried marjoram (i used Oregano instead)
– 1 tsp sugar
– 2 tbsp tomato purée
– 410g can red kidney beans
– soured cream and plain boiled long grain rice , to serve
– Prepare your vegetables. Chop your pepper and dice your onion, about 5mm square.
– Brown the mince. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
– Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture.
– Add the can of chopped tomatoes.
– Tip in the marjoram/oregano and the sugar and add a good shake of salt and pepper.
– Squirt in about 2 tbsp of tomato purée and stir the sauce well.
– Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
– Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Et Voila! Enjoy!