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Mum's Recipe - Really Easy Chilli
Really Easy Chilli
For my daughter, Yasmin, who is making her own way in life - so that she can eat healthily and cheaply.
This chilli recipe is so easy and full of nutritious veg too. It can be ready in 30 minutes, but longer cooking brings out the flavour.
500g minced beef
1 can kidney beans
1 punnet mushrooms
1 beef stock cube
Garlic cloves to taste
Chilli to taste - could be fresh, powder, lazy chilli, Harissa paste
Tomato puree - small tin 25g or half a tube
Peel and chop the onion. Heat 1 tbsp oil in a pan and fry the onion until soft without browning.
Peel the garlic and crush - add this to the onion. Fry for 30 seconds.
Add the beef and fry until brown. While this is browning dice the mushrooms. Add the mushrooms to the beef and fry for a couple of minutes.
While the mushrooms are cooking, open the tomato puree and boil a kettle of water.
When the kettle boils, crumble the stock cube into the pan, add the tomato puree and kidney beans, then add the water until the meat is just covered.
Bring the mixture to the boil then turn down the heat and simmer for 25 minutes with the pan lid on.
Check the mixture every ten minutes and give it a stir. If it looks too thick, add more water. If you want richer flavour cook for longer,but don't forget to keep checking and stirring.
While the chilli is cooking, cook the rice in another pan.
When the chilli is cooked serve and scoff.
Basmati rice is good with this recipe, and why not add a side salad, or some guacamole with a tortilla wrap.
For hints on how to cook the perfect rice and how to make guacamole click here.