Beef Chilli

Everything In Moderation…

In general I would not eat a lot of meat, especially red meat. However minced beef is very versatile, economical & easy to prepare. If you choose the best quality, leanest, traceable beef your budget can afford and you alternate your meat dishes with healthier vegetarian and fish options I am sure it can’t do you too much harm… JJ

Ingredients & Costing…
Minced Beef x 350gm	2.89
Red Onion x 1 (diced)	0.10
Fat Clove of Garlic x 1 (crushed)	0.05
Red Pepper x 1 (diced)	0.60
Mushrooms x 100gm (diced)	0.40
Tin of Plum Tomatoes x 1	0.37
Tomato Puree x 2 tsp	0.15
Tin of Kidney Bean x ½	0.09
Beef Stock Cube x 1	0.15
Dried Chilli Flakes x ½ tsp	0.05
Fresh Ginger x 1 tsp (grated)	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Fresh Coriander x 2 tsp (chopped)	0.50
Fresh Lime x ½	0.12
Olive Oil to Fry	0.10
4 Hearty Servings	€5.72

It Couldn’t be easier…

æ      Heat the olive oil in a heavy based sauce pan, add the diced red onion & garlic, sauté for approximately 5-10 minutes until translucent

æ      Add the diced red pepper, mushrooms & ginger, continue to sauté allowing some of the liquid from the mushrooms to evaporate

æ      Make a well in the centre of the vegetables, increase the heat & add the minced beef, cook until beef has browned – add a little salt at this stage

æ      When the beef is brown add the chilli flakes, beef stock cube (dissolved in 400ml of boiling water), tinned tomatoes & tomato puree

æ      Stir well & continue to cook over a moderate heat until the liquid has reduce by approximately half

æ      Add drained kidney beans, reduce heat & cook until beans are warmed through

æ      Season well with salt & pepper

æ      Serve garnished with fresh coriander & a wedge of fresh lime…enjoy!

Serving Suggestions…

There are a number of ways to serve this chilli which will make an interesting tasty meal:

·        Serve on a bed of brown basmati rice, topped with sour cream, grated mature cheddar & a dollop of homemade guacamole (see separate post)

·        Parcel grated mature cheddar & hot chilli mix into a flour tortilla wrap, shallow fry until golden on both sides. Serve topped with sour cream & sweet chilli sauce

·        Pile hot chilli mix onto a freshly baked potato & serve with sour cream, grated mature cheddar, guacamole & homemade tortilla chips