I like my spicy food to be hot, and this chilli seldom disappoints. Can also be served with grated cheese mixed in, the sauce should be a fiery red when you're done, but be careful as I've permanently stained Tupperware boxes with this stuff!
Cooking Time
| Prep |
Cooking |
Total |
| 5 mins |
20 mins |
25 mins |
Ingredients
- Lean Steak Mince (one punnet serves two people)
- Bag of crushed chilli
- 1/2 tin of kidney beans
- 1 medium chopped onion
- 2 cloves Garlic, chopped
- chopped tomatoes
- Tomato Puree
- 35ml whisky
- Sunflower oil
Method
- Warm a little oil in the base of a saucepan before adding 1/4 of the chopped garlic and the onion
- Wait for the oil to get really hot (onions will partially cook in this time)
- With all the doors and windows open add a tablespoon of crushed chilli. It will burn slightly (will be very smokey)
- Add the mince in quickly
- Stir about making sure all the mince gets a chance to brown
- After about two minutes mix in two tablespoons of crushed chilli and add the measure of whiskey
- Mix for a further two minutes and then add the remainder of the garlic.
- Mix in the chopped tomatoes, kidney beans and about half a tube of Tomato puree (you can add a second tin of chopped tomatoes in place of this)
- Add a futher 1 and a half tablespoons of crushed chilli
- Cook until the mixture starts to thicken
- Sprinkle a teaspoon of crushed chilli over the top and serve with rice or in a bowl on its own.