Chilli

chimp · Chilli

Made a gorgeous Chilli yesterday, and as with a lot of my cooking i used as little packets/tinned stuff as possible. This made enough for 4 to 6 people and I served it with a jacket potato and side salad (all from my veggie garden) topped with buffalo mozarella

Ingredients

1kg of lean minced beef (actually prefer minced lamb)
2 large onions (from garden)
2 cloves garlic (from garden)
800 g tomatoes (from garden)
2 red chillis (from garden) (add more or extra chilli powder depending on how hot you like it)
1/2 tsp turmeric
1 400g tin of red kidney beans
beef stock cube
worcester sauce

Preparation

Peel and chop the onion, garlic and chillis - chop the tomatoes - preferably in a food processor till almost liquidised

Cooking

Fry the mince till golden brown, adding the crushed garlic. When all the meat is browned, add the tomatoes, onions and chillis and stir in thoroughly. Crumble in stock cube, add turmeric and a splash of worcester sauce. Bring to boil and leave to simmer for at least half hour (I left mine about 45 mins yeterday), stirring occasionally (got to let the juice from the chillis do its magic!) During this time you can prepare whatever you are having with it - rice, chips, jackets etc..

Put the kidney beans in 15 minutes before you are ready to eat (make sure you have rinsed them first) and bring back to the boil and simmering for the time out.

You can also add other old veg you have hanging round in your fridge such as mushrooms, peppers, courgettes, aubergines.

Serve and enjoy

Note - I also avoid the use of salt and oil when cooking where possible - for this meal, there is enough fat in the meat not to need oil

Chrissy Canadian

good for you andy! looks really nice and healthy

lil eva

Mmmmmmm sounds tasty