Chilli N Rice N All Things Nice
Ingredients
- 1 tbsp veg oil
- 500g beef mince
- 1 medium onion - finely chopped
- 1 tbsp chopped garlic
- 1-2 green chillies - deseeded and chopped
- 1 tsp chilli flakes
- 1 heaped tbsp cumin power
- 2 tsp paprika
- 2 tsp smoked paprika
- 1 tbsp ground coriander
- 2 tsp dried oregano
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 1 tin kidney beans
- 1 tin pinto beans
- 1 tin cannellini beans
- 500ml beef stock
- handful chopped fresh coriander
- salt & black pepper
- 1/2 squeezed lime
Preparation
Use a large, heavy bottomed pan to make the chilli
Sauté the onions, green chilli and a pinch of salt in the oil on a medium high heat until the onion turns translucent, then turn the heat right up and add the mince, breaking it up with your spoon
Brown the beef for at least 6 or 7 minutes for good flavour
Turn the heat down to medium and add the bay leaf and garlic, sauté for two mins before adding the dry spices and stir continuously these in for two minutes
Stir in the chopped tomatoes, tomato purée, beef stock and beans and stir well
Bring up to strong simmer and then turn the heat right down to a low simmer
It will seem quite soupy, but that’s so you can slow cook it for the flavours to develop
Cover loosely and simmer on low for 50 - 60 mins stirring occasionally
Remove the lid and medium simmer for a final 15 mins or until you get the desired consistency, add the chopped coriander and season with salt and black pepper
Finish with half a squeezed lime
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