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Chilli


To serve 6-8 you require:
500g lean beef mince
2 medium onions
3-4 mixed peppers
4-5 garlic cloves
2/3 chillis
700g kidney beans
1200g chopped tomatoes
2 large tablespoons of tomato puree

Herbs/Spices - Fresh Basil leaves (or dry - 2 1/2tsp), Oregano (1 tsp), Ground Nutmeg (1/2 tsp), Cayenne Pepper (1/2 tsp), Black Pepper (pinch), Paprika, Chilli flakes/powder depending on how hot you want it.

Fry the onions (medium diced) in a thin layer of olive oil on a medium heat. Add the garlic cloves after a minute or two, either thinly sliced or crushed. Once onions are translucent, throw in the peppers (either diced or cut into medium pieces like 2cm square) and any chillis (finely chopped and throw in the seeds from the chilli too unless they're evil hot). Add the basil, oregano and cayenne pepper now (preferably adding a little water to the spices first so they don't burn)

Once all the vegetables are nearly cooked, throw on the meat to fry in a large frying pan in a little oil (I use chilli oil but olive is fine). Put a bit of paprika on the mince. When it's cooked, throw it in with the now cooked veg. The juice it provides should keep everything sliding around in the pan nicely and not sticking. Add the kidney beans and leave for a few minutes to allow it all to mix. Then add the chopped tomato (only use about 1000g and then judge if you need more) and puree. You need enough tomato that there is plenty of liquid to simmer down but it will end up thick.

It should be left to simmer for around an hour and once it's pretty thick, add salt to taste, the nutmeg, black pepper and serve.

Serve this with some basmati rice, in some tortillas, with bread, with chips etc. You can make a batch and then make some different meals out of it depending on what you feel like eating. Also fantastic with salsa, guacamole, cheese, sour cream, salad and everything on some tortilla chips.

This page was created by Phil Waring, Copyright 2003-2009

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