Chilli goes down well with everyone, especially when it is old outside. You can use which ever colour of pepper you like, I find that the green ones can be bitter so I use red ones.I have increased the quantities as chilli is a great dish to freeze for a later date. Alis, it saves you being left with some mince and half a tin of kidney beans.
|Serves: 4 adults and 2 children||Prep Time: 20 mins||Cooking Time: 1 hour|
|1 1/2||tablespoons||plain flour|
|1||red pepper chopped|
- Fry the mince in a frying pan, breaking it up as it cooks until you can see no more pink bits of mince.
- Transfer into a pan then add the onion to the frying pan and cook over a medium heat for 3-4 minutes. It should have softened but not browned.
- Add the onion to the mince along with the flour. Stir well. The flour helps to thicken the sauce.
- Add the stock, tomato puree and chilli powder. Stir well then simmer with the lid on for 45 minutes.
- Drain the kidney beans and add to the pan along with the red pepper.
- Simmer gently for a further 30 minutes.
- Serve with rice or a baked potato and veg.