You can’t go wrong with a warming chilli on a cold winter’s night. This recipe is suitable from the soft stage onwards, but if you are still in the puree stage, simply blend up what you require. It freezes well and can makes great leftovers.
- Prep: 10 Minutes
- Cook: 50 Minutes
- Portions: 5 Cups
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 pinch of chilli flakes (optional)
- 2 tbsp tomato paste
- 500g lean beef mince
- 1 tbsp worcestershire sauce
- 2 x 400g tins chopped tomatoes
- 1 x 400g tin black beans, drained and rinsed
- Salt and pepper to taste
- 1 bunch fresh coriander, roughly chopped for garnishing
- 1 lime, cut into wedges to serve (optional)
Method:
- Heat 1tbsp of the oil in a large frypan and gently cook the onion and garlic for 3-4 minutes over a low-medium heat until softened
- Add the herbs and spices and cook for a minute or so until fragrant
- Add the tomato paste and cook for a further minute
- Transfer the onion mix into a small bowl and set aside
- Add the remaining oil to the frying pan, then add the mince. Break up the mince into small pieces, season with salt and pepper, and cook until browned
- Add the onion mix back into the pan along with the worcestershire sauce and tomatoes. Bring to the boil, then reduce the heat and simmer for 30-40 minutes, stiring occasionally
- Once the sauce has reduced, add the black beans and cook until the beans are warmed through
- Serve with a sprinkle or coriander and a squeeze of lime juice
