Liven up nachos with a dollop of chilli or serve this warming comfort food with creme fraiche, cheese, coriander and fresh chillies
Serves 6
Prep time: 30 mins
Cook time: 45 mins
Equpiment
Chopping board and knife
wooden spoon
casserole dish
measuring jug
tbsp measurer
Boil kettle
sieve
Ingredients
1 Stick celery
2 carrots (peeled and top and tailed)
1 large onion (or 2 small)
1 tbsp oil
750g mince
3 cloves garlic
3 tsp ground coriander
3 tsp ground cumin
2 tsp hot chilli powder (or 3 if you want it hot!)
2 tsp smoked paprika
2 1/2 tbsp plain flour
450 ml beef stock (using a stock cube - see packet for how many)
OR 250 ml beef stock and 200ml red wine
1 400g tin chopped tomatoes
1 400g tin kidney beans
3tbsp tomato puree
1 tsp caster sugar
1 Bay leaf
1 tbsp oregano
salt and pepper
320g (12oz) Rice (approx 60g or 2oz per person)
Optional toppings
Creme fraiche
Grated cheese
Red chilli finely diced
Handful coriander chopped finely
Jalepenos
Method
Finely dice the celery, carrot and onion (if you wish you could grate on the coarse grate setting if quicker/easier).
Put the casserole onto the hob on a medium high heat and add the oil. Once hot, place the celery, carrots and onions in and stir to coat with oil. Place the lid on and turn the heat down to low-medium and leave for 5 mins to soften while you get on with other prep.
Chop up the garlic and set to one side. Boil the kettle and make up the stock in the measuring jug.
Once the celery, carrot and onion have softened add the mince and turn up the heat to med-high. Using a wooden spoon break up the mince and stir around to brown until all the pink meat has turned.
Stir in the garlic and add the coriander, cumin, chilli powder and smoked paprika, stirring well.
If using red wine (optional) pour the wine in now and cook out for a minute. Sprinkle over the flour and stir until it has all been absorbed.
At first use a little stock and stir between then pour over the rest before adding the tinned tomatoes, kidney beans, tomato puree, sugar stirring well.
Add the bay leaf, oregano, season with salt and a good grind of pepper. Give a quick stir to make sure not sticking on the bottom.
Bring to a gentle simmer then turn the heat down and half cover the dish with the lid, leaving a gap.
Gently simmer for 45 mins, stirring every now and again and if begins to dry too much add a little water to loosen.
20 mins before the end cook the rice according to packet instructions and drain well using a sieve.
Serve chilli on a bed of rice with a dollop of creme fraiche, a sprinkle of cheese, coriander and red chillis or jalepenos.
Enjoy!
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