1 tbsp vegetable oil
2 onions, chopped
1 clove garlic, crushed
450 g (1 lb) lean minced beef
salt and pepper
1 -2 tsp hot chilli powder OR 1-2 chilli peppers, de-seeded and finely chopped
3 tbsp tomato puree
2 x 400 g (14 oz) can tomatoes
150 ml (1/2 pt) strong beef stock
2 x 450 g (1 lb) can red kidney beans, rinsed and drained
parsley sprigs, to garnish
2 onions, chopped
1 clove garlic, crushed
450 g (1 lb) lean minced beef
salt and pepper
1 -2 tsp hot chilli powder OR 1-2 chilli peppers, de-seeded and finely chopped
3 tbsp tomato puree
2 x 400 g (14 oz) can tomatoes
150 ml (1/2 pt) strong beef stock
2 x 450 g (1 lb) can red kidney beans, rinsed and drained
parsley sprigs, to garnish
method
1. Heat oil in a large saucepan, add onion and garlic and fry until soft. Add mince and fry until browned.
2. Add seasoning and chilli powder or chillies. Stir in tomato puree, tomatoes and stock. Bring to the boil, cover ana simmer for 45 mins.
3. Add kidney beans, cover and simmer for 15 mins.
4. Serve chilli on a bed of rice, garnished with parsley.
If you use fresh chillies, be sure to remove the fiery seeds first. Fresh chillies can irritate the skin so wash your hands well after handling them.
2. Add seasoning and chilli powder or chillies. Stir in tomato puree, tomatoes and stock. Bring to the boil, cover ana simmer for 45 mins.
3. Add kidney beans, cover and simmer for 15 mins.
4. Serve chilli on a bed of rice, garnished with parsley.
If you use fresh chillies, be sure to remove the fiery seeds first. Fresh chillies can irritate the skin so wash your hands well after handling them.
serving amount
serves 4
rate this recipe
9.2
out of 10
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3 comments
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