This perfect chilli recipe has to be one of the best dishes to make. Super easy and even Gluten free! An easy sharing favourite that uses up store-cupboard ingredients.
PREP: 10 MINS
COOK: 1 HR
EASY
SERVES 4
Ingredients
1 large onion
1 tbsp oil
1 heaped tsp Dried Crushed Chillies (or 1/2 tbsp if you only have mild)
500g lean minced beef
500g jar Bolognese Sauce (or you can make your own with chopped tomatoes and tomato puree)
400g can Red Kidney beans
plain boiled long grain rice, to serve
Method
Chop 1 large onion into small pieces, about 5 mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks length ways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, and slightly translucent.
Tip in the 1 heaped tsp Dried Crushed Chillies or 1/2 tbsp for a mild chilli.
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
Keep stirring and prodding for at least 5 minutes, until all the mince is nicely brown and there are no more pink bits.
Now to add the 500g Bolognese sauce to the mince and onion. (If you are making your own sauce, add a 400g can of chopped tomatoes. Squirt in about 2 tbsp tomato purée and stir the sauce well.)
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse a 400g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble for another 10 minutes, adding a little more water if it looks too dry.
Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. You can always add paprika, or salt and pepper if needed.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
Serve plain boiled long grain rice.
Enjoy!
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