Beef Chilli

Chilli is a one pot wonder. You can make it with fresh chilli peppers but because they vary so greatly heat-wise this recipe uses chilli spices. Consistency is key.

Ingredients:

1 kg best minced beef
400g tomato sauce (or 400g tinned chopped tomatoes)
2 tblspn tomato puree
1 large red pepper
2 onions
4 garlic cloves - peeled and crushed
1 tspn smoked paprika
1 tspn ground cumin
3 tspn chilli flakes
400g tin kidney beans - strained, rinsed and drained
2 tblspns groundnut oil
1 tblspn plain flour
1 pint of dark beef stock
Salt to taste


Method:

1. Heat the oil in a heavy saucepan and cook the beef until golden. Reduce the heat, add the spices and flour, and cook on low for five minutes.

2. In the meantime, remove the core, stalk and seeds from the pepper and peel the onion. Roughly chop then place in a food processor and blitz to a pulp. Add to the saucepan.

3. Add the tomato sauce, puree, garlic and stock, give it a quick stir, cover with a lid and cook on low for 1 hour.

4. Add the kidney beans and cook for a further 15 minutes. Season and serve.