Chilli

Directions :

-> Finely chop the onion, chillis and garlic. If in a rush and not deseeding the chillis I would recommend using only 3 and removing the crushed dried chillis from the recipe entirely.
-> In a large pan heat some olive oil then fry the onion, garlic and chillis until the onions are nice and soft and turning golden.
-> Then add the mince to the pan and fry until all browned.
-> Add chilli powder and crushed dried chillis to taste.
-> Using 2.5 teaspoons of Bisto gravy granules and about 300ml hot water, make up some gravy and dissolve a beef stock cube in it. Add this to the mince and then simmer until pretty much all the liquid is boiled off.
-> Add about 3/4 can of chopped tomatoes (or a full can if you don't mind it with a bit more of a tomatoey taste) and enough tomato puree to thicken it a bit and give it a lovely glossy sheen. Probably as little as a tablespoon can do it.
-> Add the peppers, put the lid on the pan and leave to simmer, stirring occasionally whilst you cook rice to go with it.

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