Wednesday, 3 November 2010

Bonfire Beef Chilli with Guacamole, Sour Cream and Rice

Why not warm up this Bonfire Night with a fiery chilli. This is a recipe I've developed over the years. It used to keep me going at university for many days and you can eat it so many different ways. 

You can serve it over a mound of tortilla chips with a sprinkling of cheese on top. Or you could cook up some flat breads and make them into burritos. I like to serve the chilli with some fluffy rice, chunky guacamole and sour cream. You can also adjust the heat in the recipe to suit your little ones. I can get away with half a teaspoon of chilli flakes for my son, but I always have a sly bottle of chilli sauce to pep things up once I've served his portion.

I always find it's worth making a big batch of this beef chilli, because it's always better reheated the next day. And if you make too much, it's always nice to know you've got a well-stocked freezer with this little number stashed away in there. 

1 onion chopped
250g beef mince
240g red kidney beans
3 cloves of garlic chopped
1 teaspoon ground cumin
half teaspoon crushed chilli flakes
half a fresh red chilli
1 dessert spoon tomato paste
400ml passata
400ml chicken stock
sprig of fresh oregano
1 teaspoon Marmite
1 teaspoon sugar

Fry the onion in olive oil until translucent, now add the mince and fry until brown. Add the garlic, cumin, chilli flakes and fresh chilli and fry for a couple of minutes. Now add the beans, passata, tomato paste, oregano and chicken stock. Cook for at least 1 hour on a low heat. Add the Marmite and sugar 10 minutes before serving and season to taste.
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