Chilli
Chilli
This recipe makes a serious amount of chilli! I use it to freeze for those days when you want something homemade but don't have the time to cook.
Ingredients
Serves: 6
- 500g lean mince
- 2 onions, diced
- 1 beef stock cube
- 4 (400g) tins diecd tomatoes
- 1 (400g) tin red kidney beans
- 1 (400g) tin mixed beans
- 1 (400g) tin baked beans
- 3 cloves garlic, diced
- 1 to 2 red or green chillies, seeds in or out, to taste, diced
- 1 red capsicum, diced
- 3 tablespoons tomato paste
- 5 tablespoons Worcester sauce
- 1 to 2 tablespoons paprika, to taste
- 2 packets of chilli con carne mix
- 1 pinch salt and pepper, to taste
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Fry the mince in a frypan with a little oil until brown add the onion. Whilst the mince is browning sprinkle the crushed stock cube into the saucepan and stir.
- Empty the tins of tomato and beans into a separate large saucepan. Add the garlic, chilli and capsicum then put the saucepan on a low/medium heat whilst the mince is browning.
- Once the mince is added to the large saucepan stir it in. Add the tomato paste, Worcester sauce, paprika and chilli mix.
- Season to taste with salt and pepper and add more paprika if required. Leave to simmer on a low heat for 40 minutes to 1 hour. Stir occasionally so it doesn't stick to the bottom of the pan.
- Once cooked it can be eaten straightaway, refrigerated or frozen.
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