One of of our favourite dinners is a good Beef Chilli. The ingredients I use are a little unconventional – neither of us like Kidney Beans, and I like to make sure that we get lots of veg included.
So, you’ve been warned, this recipe is not for Chilli Purists
Brown 250g of mince beef, and then drain off the fat*
Slice one medium onion, one red pepper, and a small handful of mushrooms. Fresh chilli really works well, but vary the amount depending on how hot you like it – I usually use one small green pepper. Sautee these in a little olive oil, until the vegetables start to soften.
In the meantime, crush around a teaspoon of cumin and then add to the pan, along with a couple of teaspoons of sweet chilli sauce.
Bung in a tin of tomatoes, and stir in the browned mince.
I also like to stir in a small square of dark chocolate.
We like to have our chilli with some rice, and potato wedges.
To make the wedges, I simply cut potatoes into wedges (small potatoes like Charlotte are great as they don’t need peeling, and make a good size wedge). I then coat them in some olive oil, and add some seasoning such as paprika, or simply salt & pepper. These are put into a pre-heated oven at 200c, and will take around 20 minutes.
Now most people would serve this with sour cream or guacamole, but because we are ‘unusual’ we have garlic & onion dip with ours!