A great healthy, delicious meal perfect with rice, wraps, or go full out and do the works with all the add ons.
There’s no exact measurements with this recipe, you eye ball it, but here is an approximation. I love this recipe because you can tailor it to however your feeling.
Ingredients:
800g beef mince
1 medium/large onion
1/2-1 pepper (red, yellow, orange, green or even a mix for a colourful chilli.)
Approx 750ml -1L Tomato passata
Chilli flakes
Cumin powder
Garlic powder
1 can of Red kidney beans
Dice or chop the onion and pepper, you can dice them up small or cut them into strips, it’s down to your personal choice and preference.
Cook mince on medium heat (no oil) until fully cooked and drain off any excess liquid.
Add the chopped onion and pepper and mix together with the mince.
Add the tomato passata until all the mince in completely coated in tomato.
Add small amount of ground garlic, chilli flakes and a tea spoon of ground cumin.
Stir often so that the mince at the bottom of the pan doesn’t start to burn.
Taste the chilli and see if you need any more herbs and spices, again this is down to personal preference. Top tip! Wait 5/10minutes before tasting, allowing the spices to infuse into the chilli before tasting.
Add tomato passata when needed to stop the chilli from drying out.
Keep tasting, stirring and adding ingredients as needed. (Remember it takes a few minutes between adding spices and tasting them.)
Rinse the red kidney beans well.
Leave the chilli to cook for as long as possible so the meat can soften, anywhere between 20 minutes and 90 minutes depending on the texture of the beef. The longer you leave it the softer it will be.
5 minutes before the chilli is ready add the kidney beans so they can soften slightly.
Your chilli is ready to go.
You can serve this with rice or wraps. I like to go all out, I put the chilli in the middle of the table, I also put out wraps, spring onion, salsa, sour cream, spring onions and lime. You can even put out some grated cheese, nachos etc. Served family style like this, everyone can grab what they like and create their perfect combination of flavours.
This chilli keeps really well in the fridge for a couple of days if there’s any leftovers, or if you like to meal prep. It also can be frozen, I sometimes make a huge batch and then freeze some so that I can have chilli whenever I fancy.
This is the basic recipe, you can really make it your own. Play around with the ingredients and flavours.
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