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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I made this as a lst resort for our evening meal one night and the family loved it. It got hotter as we were eating it. I serve this with boiled rice and now use this recipe every time we want a chilli. Ingredients:
1 1/2 lbs beef mince |
2 onions, chopped |
2 garlic cloves, crushed |
2 teaspoons chopped red chilies (from a jar) |
1 teaspoon ground cumin |
1 teaspoon dried coriander |
1 teaspoon worcestershire sauce |
1 (700 g) jar passata |
1 beef stock cube |
1 1/2 cups water |
1 (400 g) can kidney beans |
1 tablespoon olive oil |
Directions:
1. In a large frying pan sweat onion and garlic in olive oil for about 5 minutes.
2. Add mince and cook until browned.
3. Add cumin and coriander stir until fragrent about 1 minute.
4. Add passata and water stir into mince.
5. Add rest of the ingredients and bring to the boil.
6. Reduce heat and allow to simmer for about 20 mins until thickened.
7. Serve with boiled rice or taco shells and a salad.
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