Ingredients
800g lean minced beef
1 large onion peeled and finely chopped
3 cloves of garlic peeled and crushed
200g carrots peeled and grated
3 stalks celery trimmed and finely chopped
1 green pepper and 1 red pepper deseeded and finely chopped
1-2 tbsp chilli powder
1 tbsp ground coriander
1 tsp cumin
1 tbsp dried mixed herbs
3 tbsp tomato puree
2 x 400g cans chopped tomatoes
400g can red kidney beans
500 ml beef stock
salt and pepper to taste
for garnish
fresh parsley finely chopped
Directions
1. Heat a large non stick pan and fry the mince for 10 mins stirring until evenly browned
Drain any excess fat and add onion, garlic,carrot,celery,red and green peppers,chilli powder,cumin, coriander and mixed herbs
Stir well and cook for 2 mins
2. Add the tomato purre, tomatoes,kidney beans and stock and season well to taste
Stir bring to the boli, reduce heat and cook covered for 1 hour
3. Remove lid, raise heat and allow to bubble for 20 mins to reduce some of the excess liquid.
4. Pile the chilli into serving bowls garnish with chopped parsley.
herbed rice goes nicely with this chilli or a crunchy slaw
sent in by Pam
