A bit of this, a bit of that
- 1 tbsp sunflower oil
- 1 onions, peeled and diced
- 1 large garlic clove, crushed
- 1 green chilli, deseeded and diced
- 500g lean minced beef steak
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400g canned chopped tomatoes
- 1 tbsp tomato purée
- 1 beef stock cube made up with 200ml boiling water
- salt and freshly ground black pepper
- 400g can red kidney beans, drained and rinsed
- ½ bunch coriander leaves, roughly chopped
- To serve:
- Onken Natural Set Yogurt
- 1 Heat the oil in a large, heavy-based saucepan and fry the onion garlic and chilli until softened.
- 2 Increase the heat and add the mince, chilli powder, cumin, and ground coriander, cook quickly until browned and break down any chunks of meat with a wooden spoon.
- 3 Stir in the tinned tomatoes, tomato purée, and stock. Season well with salt and pepper. Bring to a simmer, ½ cover with a lid and cook over a gentle heat for about 35 minutes, stirring occasionally until the mixture is rich and thickened.
- 4 Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
This is ideal served with dollops of Onken Natural Greek / Set yogurt, lime wedges and also rice, crusty bread or jacket potatoes and a big green salad.
The chilli is much tastier a day or two after it's cooked as the flavours develop and the texture becomes richer. Simply leave to cool, place in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, and then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.