Another warming dish to match the season. This chilli is a real comfort food. Delicious served with rice, pasta or a jacket potato.
Ingredients
Serves 4
450g Lean Mince Beef or Soya Mince
50g Lean Bacon Lardons
1 Onion Chopped
1 Tin Chopped Tomatoes
100ml Red Wine
100g Tomato Puree
1 Tin Kidney Beans
1 Beef Stock Pot
2 Cloves Garlic Finely Chopped
1/2-1 Teaspoon Piri Piri Spice
2 Teaspoons Mixed Herbs
Fry the mince, onion and bacon in a non stick frying pan. Next add the red wine and stock pot and cook for a further two minutes or until wine reduced. Now add the tomato purée and fry for a further minute. Next add the kidney beans inc brine from the tin and fry for another minute. Add the garlic, herbs, tinned tomatoes and Piri Piri spice. Reduce heat and simmer gently stirring occasionally for 10-15 minutes.
For an even richer chilli transfer to a slow cooker in low for 2-3 hours.
Calories per serving approx 292
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