I learnt this recipe at school and it was so popular with my parents I continued to make it at home. Now, I have adapted it for my vegetarian flatmates and make it for all of us. It makes me very popular. If you use vegetarian mince it is actually vegan.
Serves 5
Ingredients
500g mince (Sainsbury's frozen vegetarian mince is so much nicer than Quorn and costs only £1.50, which is less than half the price of the branded version)
1 400g tin of chopped tomatoes
1 400g tin of kidney beans in chilli sauce
1 packet of old el Paso chilli spice mix
1 tablespoon of tomato paste
1 tablespoon of tomato paste
1 clove of garlic
1 red pepper (optional)
1 cube of dark chocolate
1 cube of dark chocolate
Equipment
2 saucepans, one large and one medium
Spatula
Knife
Colander
Chopping board
1) Peel off the onions outer layers and finely chop. Peel the garlic and finely chop.
2) Remove the stalk and insides of the pepper and chop into small pieces if using.
3) Heat oil in a pan on a medium heat and begin to fry the onion and garlic.
4) When it starts to soften, add the mince and cook until browned (or soft if using vegetarian).
5) Add the spice mix, tomatoes, and tomato paste. Add a little water if using vegetarian mince, it absorbs more liquid. Add the pepper if using.
6) Simmer for 20 minutes. Stir regularly. Remember to scrape the bottom of the pan with the spatula each time or it will stick to the pan. This is more likely to happen with vegetarian mince. Turn the heat down if it bubbles too much. After 5 minutes, half fill a pan of water and place on a medium heat.
7) Add the kidney beans and stock cube if using. The water will be boiling around now. Add the rice and bring back to the boil. Cook for the number of minutes on the rice packet.
8) Simmer the chilli for another 10 minutes, continuing to stir.
9) Melt in the chocolate and cook for another 5 minutes.
10) Drain rice and serve.
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