Chunky Chilli
Serves 2-4
This is another take on our everyday Chilli con Carne and makes it a slightly more impressive dish. Serve on a bed of boiled rice with a side salad.
Ingredients
500g braising steak
1 large onion, sliced
1 green pepper, sliced into strips
2 garlic cloves, crushed
tin of kidney beans, drained
½ tube of tomato purée
2 fresh green chillies, sliced or 1 tsp chilli powder
300ml (10 fl oz) boiling water
1 beef stock cube
2 tbsp oil
½ tsp salt
½ tsp sugar
1 tsp dried mixed herbs
Method
- Cut the beef into quite small chunks (but not too tiny)
- Heat the oil in a medium saucepan
- Add the meat, onions, pepper, garlic and fresh chillies and fry for 5 minutes
- Make up the beef stock with the stock cube and the boiling water and add it to the pan
- Add the tomato purée, salt, sugar and mixed herbs and bring to boil
- Turn down to simmer and add the kidney beans
- Cook on a low heat until meat is tender, stirring occasionally. The Chilli will thicken during cooking
