Winter warming chilli to fill you up
Ingredients (serves 8)
- 1kg minced beef
- 1 onion diced
- 5 tsp crushed garlic (in the jar)
- 1tbsp dried cumin
- 1 tbsp dried oregano
- 2 tbsp dried chilli flakes
- 1 red capsicum, cut into slices
- 1 green capsicum, cut into slices
- 6 large tomatoes chopped or equivalent in tinned tomatoes
- 400g Tin red kidney beans, rinsed twice and drained
- 1L beef stock
- 2tbsp dark brown sugar
- s & p to taste
Method
- Saute mince, onion and garlic in a large, heavy-based pot over medium-high heat. Add cumin, oregano, chilli powder, salt, pepper, tomatoes and beef stock. Reduce heat to low, place on lid and simmer for approximately four hours, stirring occasionally. If you have a slow cooker, you can pour in the mixture and cook for eight hours.
- 30 minutes from the end of cooking (or one hour if using a slow cooker) add the sugar and kidney beans. Taste and season accordingly with salt and pepper
- Serve on a bed of steamed rice, garnished with sour cream, cheese and chopped spring onions. Can also serve with crusty bread
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