Beef mince in a tomato and chilli sauce with beans, chilli flakes, garlic and basil.
One of the first meals I learnt how to make when I was young was my stepdads homemade chilli.
I have 1 brother, 2 stepsisters and a stepbrother, and although we were rarely all home at the same time, when we were home, we would often have boyfriends/girlfriends with us, so it was not often that my parents were cooking for less than 4-6 people.
I think that’s why this recipe went down so well, as it serves up to 6 people easily, it’s quick to make, and easy to plate up and reheat later if needed. That to me says it’s a perfect family, midweek meal…
…not to mention the fact it is healthy, contains 3 of your 5 a day and most importantly… it tastes great!
(for an even healthier alternative, serve with brown rice and without garlic bread)
I personally recommend this recipe to anybody just learning how to cook, as the steps are very simple and if you follow them properly, there’s very little that can go wrong with it. I took this recipe with me when I first left home and have been cooking it for my family ever since!
- If you don’t like red kidney beans, you can skip them out and add chilli powder instead.
- This chilli can be served with rice, pasta, chips, nachos or even potatoes!
- The chilli is suitable for home freezing in a freezer container/bag and will keep for 6-12 months.
- You can reheat leftovers the following day – it often tastes even better than day 1! Be sure to reheat thoroughly.
- If you want your sauce even thicker, you can sift in around 1 tsp cornflour, and stir 5 minutes before serving.
Here’s how I made this Chilli
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- 750g 5% beef mince
- half an onion, finely chopped
- 1 tin red kidney beans in chilli sauce
- 1 tin chopped tomatoes
- tsp Garlic granules/ 1 tsp chopped garlic/3 garlic cloves
- 1 tin baked beans
- Quarter tube tomato purée
- Chopped chillies to your heat preference, or chilli flakes.
- half tsp basil
- 250g Long grain rice
- small amount olive oil
What you’ll need to make this Chilli
Follow the directions on the packet for your rice and garlic bread.
1. Firstly, fry the mince and onion in a wok with a small amount of oil until the mince is brown. Remove excess fat/water if needed.
2. Secondly, add a tin of red kidney beans in chilli sauce and cook for 5 minutes.
3. Add a tin of baked beans and cook for a further 5 minutes.
4. Add a tin of chopped tomatoes and quarter of a tube of tomato purée and stir in. Cook until the sauce reduces and thickens while continuously stirring.
5. 5 minutes before serving, add garlic, basil, chopped chillies and/or chilli flakes and mix in.
6. After 5 minutes, remove from the hob and serve with rice and garlic bread.
If you liked this chilli recipe, you may also like my chicken curry recipe. Click here to read it.