A very hearty, warming dish, based on a traditional Chilli recipe. Serve it with some fresh crusty bread as a great starter for any meal. The consistency shouldnâ€™t be very watery, but it should be a bit more liquid than a more traditional Beef Chilli! After one or two attempts, youâ€™ll begin to recognise if you need to add more Stock, or not add as much!
To make it a bit milder, remove the Chilli seeds after youâ€™ve sliced it up â€“ and to make slicing the Chilli easier, freeze it first â€“ itâ€™ll also last longer in the freezer, still retaining the colour and flavours.
To Serve 4
1tbsp Olive Oil
1 Onion, peeled and finely chopped
175g Minced Beef
2 Garlic Cloves, peeled and finely chopped
1 Red Chilli, sliced
25g Plain Flour
400g Can Chopped Tomatoes
600ml Beef Stock
222g Canned Kidney Beans, drained and rinsed
2tbsp Chopped Fresh Parsley
Salt and Pepper
1. Heat the Oil in a large frying pan, then add the Onions and Minced Beef. Cook until browned off and sealed â€“ around five minutes.
2. Whilst stirring, add the Garlic, Chilli and Flour, then cook for a minute. Add the Can of Chopped Tomatoes, and start adding the Stock into the pan and bring the pan to the boil.
3. Stir in the Kidney Beans, and season very well with Salt and Pepper, before covering tightly with a lid and simmer for twenty minutes.
4. Add the Chopped Parsley, and season to taste. Serve fresh from the pan, along with some Crusty Bread.
Try serving with a big spoonful of Sour Cream on the side as well – just to add a cooling edge if you’ve made it quite hot to taste.
Photo Courtesy of: rjw1