Ingredients:
1kg Lean Beef Mince
2 400g tins Chopped Tomatoes
2 Medium Size Onions, peeled and finely chopped
3 Celery Sticks, finely chopped
2 Red Chillies, seeded and finely chopped
1-2 tsp chilli powder, to taste
1 tsp Ground Cumin
1 tbsp Tomato Puree
2 tsp Soft Dark Brown Sugar
2 tbsp Worcester Sauce
1 tbsp Dried Oregano
300 ml Beef Stock
2 tbsp Olive Oil
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Preparation:
1. Heat oil in large flameproof casserole pan to a medium heat (not too high so onions don't burn!)
2. Fry onions, celery and chillies until onions soften (approx 10 min)
3. Increase heat, add beef mince, and cook until browned, stirring constantly
4. Pour out excess fat (if any) into old container
5. Add chilli powder, ground cumin, and tomato puree. Mix well for a minute.
6. Add sugar, worcester sauce, oregano, stock and tomatoes. Stir well and bring to boil.
7. When boiling, lower heat to a gentle simmer and cook for approx 40 min until ready
8. If you wish to add kidney beans, stir them in 10 min before the end
Freeze all surplus chilli into individual portions - ideal for quick mid-week meals
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