This great juicy and succulent chilli recipe has to be one of the best dishes to serve to friends for a casual get-together.
Cuisine: Mexican
Main Ingredient: Ground Beef
Category: Main
Difficulty: 5/10
Qty | Ingredient |
1 large | Onion; finely chopped |
1 | Red pepper; cubed |
2 cloves | Garlic; finely chopped |
2 tablespoon | Oil; Peanut oil is good |
1 teaspoon | Hot chilli powder |
1 teaspoon | Paprika |
1 teaspoon | Cumin |
500 grams | Minced beef; Less 5% fat is good |
1 | Beef stock cube; dissolved in 300 ml hot water |
1 can | Chopped tomatoes; 400g |
1 teaspoon | Marjarom; dried |
1 teaspoon | Sugar |
2 tablespoon | Tomato puree |
1 can | Red kidney beans; 400g |
Good twist | Salt and pepper |
1 Packets | Easy boil rice; per person |
1 carton | Sour cream; optional |
Step | Instruction |
1 | Put 1 tablespoon of oil into a frying pan and fry the onions until they are soft and slightly translucent. |
2 | Add the garlic, red pepper, chilli powder, paprika and cumin to the frying pan, soften the garlic and pepper, and coat the ingredients with the spices. |
3 | Empty the contents of the frying pan into a large non-stick saucepan on a low heat. |
4 | Crumble the beef stock cube into 300ml hot water. Pour this into the pan with the onions, garlic and pepper. |
5 | Brown the minced beef in the same frying pan (without wiping it) with another 1 tablespoon of oil. |
6 | Keep stirring and prodding for at least 5 minutes, until all the mince is broken up into uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. |
7 | Add the mince to the saucepan that has the onions etc. |
8 | Add the can of chopped tomatoes. Sprinkle in the marjoram, sugar and add a good twist of salt and pepper. Squirt in the tomato purée and stir the sauce well. |
9 | Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. |
10 | It's important to allow the flavours to infuse. The meat will also absorb the fluids and become more plump. |
11 | Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy. |
12 | Drain and rinse the can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. |
13 | Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle. |
14 | Serve with the plain boiled long grain rice. |
15 | The sour cream dribbled over the top is optional. |
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