Chilli
By Dave · Dinners · 24th September 2009 Classic dish, but can be elevated to something really good if you cook it well.
Ingredients
- 1.5kg beef mince
- 2 onions
- 2 green pepper
- Cinnamon stick
- 3 cloves garlic
- 4 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon chilli powder
- 1/2 bottle nice red wine
- 500g passata
- Beef stock cube
- Small tin tomato puree (about 2 to 3 tablespoons)
- Bay leaf
- 2 teaspoons oregano
- 2 tins kidney beans
- Salt and pepper
- Coriander leaves
Method
- Fry the mince in a little oil in a big oven proof pan until browned; remove with a slotted spoon, leaving the juices and oil
- Add finely chopped onion, green pepper and cinnamon stick; cook for a few mins at a medium heat until soft
- Add the garlic and spices and cook for further couple of minutes
- Add the wine, tinned tomatoes, beef stock cube, bay leaf, oregano, tomato puree and some water
- Bring to the boil and then place in a medium oven for about 45m
- Add the kidney beans and cook for a further 10 minutes
- Before serving, check the seasoning and add a good handful of chopped coriander leaves
- Serve with long grain rice, home made guacamole, grated cheese, sour cream and jalapenos
Notes
This is great because you can eat it in hurry midweek, or add guacamole, homemade slaw, and trimmings for a posher weekend meal. Also cooks well in a slow cooker