Chilli

Cooking : time 1 to 2 hours

Ingredients

2 tbsp olive oil
1kg/2lb 2oz beef mince
2 onions, finely diced
2 cloves garlic, finely diced
1 stick celery, finely diced
2 chillies, finely diced
1 bay leaf
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp dried oregano
1 tbsp paprika
2 tsp cayenne
1 tsp ground cinnamon
1 tsp ground black pepper
1 tbsp tomato pur%26eacute;e
400g/14oz tinned tomatoes
250ml/9fl oz beef stock
25g/1oz dark chocolate, finely chopped
400g/14oz tinned red kidney beans, rinsed and drained
small bunch coriander leaves, roughly chopped
To serve
basmati rice

Method

1. Heat a large pan until hot then add the olive oil and beef mince. Fry until browned, then remove from the pan and set aside.
2. Add the onions, garlic, celery and chillies and sweat for 5-6 minutes until golden.
3. Add all the spices and fry for one minute.
4. Return the beef to the pan and stir to combine.
5. Add the tomato pur%26eacute;e, tinned tomatoes and stock and bring to the boil.
6. cutrearon the heat and simmer for 1-1%26frac12; hours until just tender.
7. Add the chocolate and kidney beans and simmer for a further five minutes until hot through.
8. Check the seasoning before adding the coriander leaves and serving.







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Orignal From: Chilli