Beef & Bean Chilli
- 1 tbls olive oil
- 1 large onion, chopped
- 2 sticks celery
- 1carrot peeled & diced
- 2 cloves garlic minced
- 1 tsp chilli powder (reduce by half for a milder chilli)
- 2 tsp paprika
- 1 dessertspoon chipotle paste, (reduce this for a milder chilli)
- 2 tsp ground cumin
- 1 tsp mixed spice
- 1 bay leaf
- 1 beef stock cube (optional)
- 400 mls water
- 400 g Minced beef
- 500g passata
- 1 can kidney beans
- 1 green pepper, diced
- 2 tablespoons honey
- Pinch salt & pepper
- Dice all your vegetables.
- Mince the garlic.
- Heat the oil in a large saucepan, fry the mince until brown, add in the onion, garlic, celery, green pepper & cook for 2 mins on a low heat to soften. Add in the carrots, cook for a further minute. add in the chilli powder, paprika, chipotle, all spice, cumin. Stir to combine & gently continue to cook for 2 mins. Add in the stock cube & water. Stir well. Then add in the bay leaf. Bring to the boil, simmer for approx. 30 Mins.
(If using the slow cooker to finish this you can add it in now & cook on high heat for 45 -60 mins). - Add in the beans & honey (if using as this is optional), cook for a further 20m mins on the cooker or 30-45 in the slow cooker.
To serve; Serve with rice or sweet potato oven fries, on its own in a bowl or add some diced avocado, a squeeze of lime, chopped coriander & a drizzle of Natural yoghurt to cool it down if you find to too spicy.
