Ingredients:
1 tbsp oil
500g lean minced beef
1 large onion, chopped
1 red pepper, cubed
3 garlic cloves, chopped
1 tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
1/2 tsp of marjoram
2 tsp of oregano
1 beef stock cube
400g can chopped tomatoes
2 tbsp tomato puree
1 can (410g) of mixed red kidney and pinto beans
Directions
Brown the 500g lean minced beef and break it up with your spoon or spatula. Keep stirring until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry until brown and dry.
Add the oil in a frying pan and leave it for 1-2 minutes until hot. Add the onions, pepper, garlic and cook for about 5 minutes, or until the onions are soft and slightly translucent. Add hot chili powder, paprika, ground cumin, oregano and morjoram and give it a good stir, then leave it to cook for another 5 minutes.
Mix onion and pepper into the ground beef into a large pan. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add chopped tomatoes (400g can), tomato puree and a good shake of salt and pepper and stir the mixed well.
Bring the pot to the boil then turn down the heat to simmer for 45 minutes. The saucy mince mixture should look thick, moist and juicy.
Drain and rinse 1 can of pinto and red kidney beans (410g can) and stir them into the chili pot. Bring to the boil again, and simmer without the lid for another 15 minutes, adding a little more water if it looks too dry. Taste the chilli and season to taste.
Turn off the heat and leave your chilli to stand for 10 minutes before serving.
Serve with soured cream and plain boiled long grain rice.
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