I love a good Chilli. By all means serve it with rice or chips but I will give you a different way of serving it here. This would a good way to serve it if you have people over and serve a hot buffet or you are in the garden in the summer with friends. The Crushed tortilla Crisps give it a nice texture.
Ingredients
400g Minced Beef
1 Large Onion, diced
1/2-1 Chilli, diced finely
2 Cloves of Garlic, minced
1 tsp Chilli Powder
400g Chopped Tomatoes
800g Beef Stock
2 tbsp Tomato Ketchup
400g Kidney Beans, drained and rinsed
A handful of chopped coriander, plus extra to serve
To Serve
Gem Lettuce Leaves
Tortilla Crisps
Sour Cream
Chives, chopped
Coriander, chopped
Chilli, sliced
Method
Heat a large, heavy bottomed pan and add some oil and the mince, cook this over a high heat until brown all over, remove from the pan. Add to the pan the onion, garlic and chilli. Sweat this until the onion is translucent. Return the meat to the pan and season well.
Add the tomatoes, stock and tomato ketchup and bring to a simmer. Leave this to simmer until the liquid is reduced and the mixture is thick. Don't rush this as the meat will toughen up, try to take about an hour to do it. Add the coriander and kidney beans for the last 5 minutes of cooking.
To serve spoon some of the chilli into a lettuce leaf, arrange on a serving plate. Serve with the sour cream mixed with the chives and sprinkle over some crushed tortilla crisps, coriander and chilli.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also sign up to my monthly newsletter for regular updates. You can also follow me on Twitter.
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Ingredients
400g Minced Beef
1 Large Onion, diced
1/2-1 Chilli, diced finely
2 Cloves of Garlic, minced
1 tsp Chilli Powder
400g Chopped Tomatoes
800g Beef Stock
2 tbsp Tomato Ketchup
400g Kidney Beans, drained and rinsed
A handful of chopped coriander, plus extra to serve
To Serve
Gem Lettuce Leaves
Tortilla Crisps
Sour Cream
Chives, chopped
Coriander, chopped
Chilli, sliced
Method
Heat a large, heavy bottomed pan and add some oil and the mince, cook this over a high heat until brown all over, remove from the pan. Add to the pan the onion, garlic and chilli. Sweat this until the onion is translucent. Return the meat to the pan and season well.
Add the tomatoes, stock and tomato ketchup and bring to a simmer. Leave this to simmer until the liquid is reduced and the mixture is thick. Don't rush this as the meat will toughen up, try to take about an hour to do it. Add the coriander and kidney beans for the last 5 minutes of cooking.
To serve spoon some of the chilli into a lettuce leaf, arrange on a serving plate. Serve with the sour cream mixed with the chives and sprinkle over some crushed tortilla crisps, coriander and chilli.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also sign up to my monthly newsletter for regular updates. You can also follow me on Twitter.
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