Who doesn’t love chilli and it’s great on these cold winter wet evenings.
You will need (serves 4)
500g beef mince
One large onion – diced
One celery stick – diced
One large carrot – diced
One green pepper – diced
Clove of garlic – crushed
X2 tins of tomatoes
Beef stock cube/pot
Paprika – one teaspoon
Chilli powder – one teaspoon
Salt & Pepper
Firstly, put a glug of olive oil into a large pan and add the onion, carrot, pepper and celery. Fry these until soft and starting to caramelise slightly.
Now add the garlic and cook for a few minutes. Now add the meat and cook until browned.
Add the spices/herbs teaspoon of each (if you like your chilli hot, add two teaspoons) and season, cook out for a couple of minutes.
Take your tomatoes and add them to the mix. Now fill the empty tins with water and add the water. Finally, add in the stock cube bring to a gentle simmer and place the lid on the pot. Now leave to cook on a low heat for a couple of hours; the chilli will reduce slightly and thicken.
You will need to check on the chilli to ensure it doesn’t become too dry. If it looks a little dry, add some more water. I cook the chilli for approx 2 hours, but have cooked it longer and slower- so whatever works for you.
Served with cauliflower rice and guacamole (both recipes are on here).