It’s taken me a while to write up this post for the Irish Foodies Winter Warmer Cookalong, there always seems to be something else going on and I kept putting it aside so when I noticed on Facebook that December’s cookalong is only a few days away I thought I’d better get my skates on!
This is the first time I have taken part in the cookalong, but when I read what the theme was I knew I had to choose this Texan Chilli Beef recipe which I adapted slightly from a Weight Watchers cook book.
Usually, if we have people over for a bite to eat I will place the pot of chilli in the centre of the table along with boiled rice, crusty bread and taco shells and everyone helps themselves to what they want as not everyone likes the same things. I love kidney beans but I’m the only one in the house who does, so I usually leave them out of the recipe altogether (I included them this time though).
What to do:
500g Lean Minced beef
2-3 garlic cloves crushed
2 medium onions
1 tbsp mild or hot chilli powder
2-3 tbsp tomato purée
1 tin chopped tomatoes
125ml red wine
beef stock pot
1 tin kidney beans in water, drained and rinsed
What to do:
Heat a drop of oil in a wide saucepan and cook the onions until soft.
Add the beef mince and cook until brown.
Add the garlic, chilli powder and peppers and cook for a further couple of minutes.
Stir in the tomato purée, tinned tomatoes, wine, stockpot and kidney beans. Simmer for 30-60 minutes (until thickened). Serve immediately.