Hot food is one of my favourites. Not so hot that it annihilates my tastebuds, but hot enough to leave my lips buzzing. I love to cook chilli because it is so versatile - enjoy it with rice, nachos, on jacket potatoes, over a salad - even cold inside a pitta bread or tortilla with some salad!
Once made, this dish can be frozen too - but be warned, it gets spicier over time in the freezer..!
This recipe is easy, delicious, and we have friends that often request it when they are coming for dinner. Give it a go and let me know what you think!
L xx
Ingredients
500g lean beef mince (be sure to look out for the Red Tractor!)
2 cloves garlic, diced
1 onion, diced
50g mushrooms, diced
1 green pepper, diced
1 tbsp hot chilli powder
1 tin chopped tomatoes
1 tbsp tomato puree
500ml beef stock (from a cube is fine)
Salt & pepper to taste
Method
- In some vegetable oil, gently fry the onion, garlic, mushrooms and pepper until just soft.
- Add the mince, combine thoroughly, and fry until the meat has browned.
- Add the chilli powder and stir through.
- Add the tomato puree, tinned tomatoes and around two thirds of the stock.
- Mix well, bring to the boil and then reduce to a gentle simmer.
- Simmer for around 40 minutes, adding stock if the chilli becomes too dry. The end result should be "saucy" but not runny.
- Add salt & pepper to taste.
- Enjoy!
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