Recipe: Minced Beef Chilli

 Perfect to use for tacos or just to spice up your minced beef

This is one of my personal faves (although to be fair I do have a lot of faves). I often make it when I have friends round and just stick it in a bowl on the table with tacos, Mexican rice, guacamole, sour cream and anything else I have in the cupboard.

 

Ingredients:

500g minced beef

2 onions

2 peppers (I prefer red but any will do)

2 cloves of garlic

2 tins of chopped tomatoes (2x400g)

1 tin of red kidney beans ((400g)

1 red chilli

Peas

Olive oil

Balsamic vinegar

Ground cumin

Chilli powder

Salt and pepper

Serves 4-6

How to make:

 

Peel and chop the garlic and the onions, you want them quite fine but don’t worry too much about it. Next, chop the peppers into chunks, deseeding and removing the stalks first. Put all of these in a high-sided pan (either a casserole pan or a large saucepan will do) with some olive oil and heat on a medium heat.

Heat and keep stirring the veg until they soften, deseed and chop the chilli and add this along with the minced beef. Again keep stirring the beef until it is browned all over. Next, add 1-2 heaped teaspoons of chilli powder (depending on how hot you want it) and add 1 heaped teaspoon of ground cumin. Stir until evenly spread and season with salt and pepper.

Now add the 2 tins of chopped tomatoes, drain and add the red kidney beans and a handful of frozen or fresh peas. Fill one of the empty tomato tins with water and add to the pan. Give it all a really good stir, reduce the heat and leave to simmer. Stir the mixture occasionally to stop it catching on the pan and let it simmer for 30-45 minutes.

Serving suggestions:

As I mentioned I like to make this and just stick it in a bowl in the middle of the table and let everyone help themselves, with some tacos and toppings, including a choice of grated cheese.

Alternatively you could have this with rice (like in the picture), or it’s great over a jacket potato and a little side salad.