I like spicy things, Bosco likes spicy things, my family tolerate it when I make spicy things. Their mild taste buds are never enough to stop me trying out some different spicy recipes. Beef Chili isn’t an unusual dish around our house (I make it kind of regularly), but I’m still hunting for the the one, you know?
It’s going to sound slightly blasphemous, but I actually stumbled across this recipe in the vegetarian section of Jamie’s 15-Minute Meals. I know, I know, but my family aren’t that big on vegetarian meals. My dad is a true believer in meat. So I tweaked the recipe slightly, sue me.
The Veggie Chilli recipe from Jamie Oliver’s book can be found here & my adapted meaty recipe can be found below.
- 1 fresh red chilli, chopped
- 1 fresh green chilli, chopped
- 1 red onion, diced
- 1 tsp of smoked paprika
- ½ tsp cumin seeds
- 2 garlic cloves, crushed
- 1 ½ tsp coriander
- olive oil
- 2 mixed-colour peppers, cut into small chunks
- 700g lean mince beef
- 400g tin of kidney beans, drained
- 400g tin of chopped tomatoes
- 400g passata
- Rice, to serve
- Put a little olive oil in a large pan over a high heat. Add the minced beef & cook until browned all over.
- Add in the chilies, onion, paprika, cumin, garlic, coriander, peppers, & the kidney beans. Cook for 4-5 minutes.
- Pour over the tin of chopped tomatoes & the passata & stir well. Lower the heat to a simmer. Cover & leave to simmer for 20 minutes.
- Stir about, season with salt & pepper, & serve with rice. In needed, add a dollop of yogurt to the top.