This chilli is a firm family favourite. Because it makes up such a huge batch it is only 2 syns per portion and is perfect for freezing and tastes as good as the day you made it when defrosted and re heated. Because it is a chilli and contains spices it is totally up to you and your taste buds on how much of each you put in. I love spicy so i add lots of chilli powder!
Button mushrooms (1 pack)
Red,green,yellow pepper
Garlic 2 cloves
Very lazy chilli seeds 2 spoonfulls( more if u like it hot!)
Ginger paste
1 onion finely chopped
1 courgette diced
1 celery finley chopped
Chilli powder (to taste)
Paprika 3tbsp (or to taste)
Cumin 2tbsp
Beef stock 200ml (or more or less depending on how watery you like it..you can always add more as it cooks)
Red wine 1/2 cup
1 tin chopped tomatoes
1 tin kidney or mixed beans
3tbsp tomato pureé
5% mince 500g
Fry off the mince (can use fry lite but i dont as mince has its own fat )
Add onion cook for 4mins then add the mushrooms,courgette,garlic,chilli seeds ,pepper and celery and kidney beans cook for 15 mins till soft
Add the tomato pureé, chilli powder,paprika,ginger and cumin...stir in then add the tinned tomatoes and beef stock,stir again and add red wine
Season with salt and pepper bring to the boil add lid and turn down to simmer for 20 mins....after 20 mins remove the lid stir (add more stock if necessary) simmer for a further 20mins with lid off sturring occasionaly serve with boiled rice!! Yummmmmy!!!
I tend to do the stock and wine by eye you dont want it too wet but you dont want it dry either....sprinkle a little rock salt on when served and tastes lovely!
Spices are all to taste i love garlic so add loads lol makes loads and frezzes well whole family love it
ENJOY :)
No comments:
Post a Comment