I really love dinner recipes that are easy to cook and that I can make double and freeze the rest. This is one of them, I hope you enjoy it, let me know how you get on,
Jessica Cooke X
This chilli can also be made in a slow cooker, just add all of the ingredients and cook on low for 6 hours. Alternatively, if you don’t have a slow cooker but have some time, turn the heat down on the chilli and cook slowly for an hour or two, this will make it really tender. This is also a great meal to batch cook and have in the freezer.
- 500g beef mince
- 1 tbsp tomato puree
- 1 small white onion
- 1 tsp chilli powder
- 1 tsp cumin
- 2 tsp paprika
- 1 tin kidney beans, drained and rinsed
- 1 tin chopped tomatoes
- 2 portobello mushrooms,
- sliced Dash of red wine vinegar
To serve: yogurt or sour cream, green vegetables.
-Brown the beef mince in a large saucepan on high heat.
-Peel and finely dice the onion and add to the beef, along with a pinch of salt.
-Once the onions begin to soften, turn the heat down and add the tomato puree, chopped tomatoes, chilli powder, cumin and paprika.
-Simmer for 30 minutes, stirring often. Season with salt and pepper. Add the drained kidney beans and cook for another 5 minutes.
-When you’re ready to serve the chilli. saute the mushrooms in a frying pan with some olive oil until golden brown. Stir into the chilli with a small dash of vinegar
-Serve the chilli in bowls with yogurt or sour cream on top alongside some green vegetables.