Recipe

The perfect mid week meal all the family will enjoy.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 55 minutes

Mexican   |   Dairy Free   |   Gluten Free

  

Ingredients

• 500g Minced beef
• 1 of Each green and red pepper
• 1 x Large onion
• 3 x Garlic cloves
• 2 x Green chillies – approx. 25g
• 1 x Red chilli
• 1 x 400g Tin chopped tomatoes
• 1 x 400g Tin red kidney beans
• 1 x Dessert spoon tomato puree
• 2 x tsp Paprika
• 2 x tsp Dried oregano
• 1 x tsp Ground cumin
• 1 x Beef stock pot 250ml Water – or half water and half red wine
• 20ml Olive oil
• Sea salt and black pepper
• Fresh coriander
• Fresh lime

  

Method

1. Peel the onion and finely chop.
2. Chop the peppers into small chunks – discard any seeds and white pith
3. Peel and mince the garlic
4. Chop the green chillies finely – keep the seeds as well if you want a hotter chilli
5. Heat the oil in a large saucepan and add all the above Add the minced beef
6. Stir as you cook to break up and brown the beef, add the cumin, oregano and paprika and cook a few mins
7. Then add the tinned tomatoes, tomato puree and the stock pot
8. Pour over the water or water and wine
9. Season with some salt and black pepper
10. Bring to the boil, stir well and lower the heat, cover and cook for 40 mins, stirring occasionally
11. Drain the red kidney beans and add to the chilli – cook for another 10mins
12. Thinly slice the red chilli and chop some coriander
13. Serve the chilli topped with the sliced chilli and coriander and some lime wedges
14. Great served alongside some grated cheddar cheese and sour cream and chive dip