Chilli with Mixed Peppers
Serve with plain boiled rice or jacket potatoes, or as a filling for taco shells, tortillas or savoury pancakes. To finish, add a spoonful of natural yogurt and some chopped chives.
Ingredients
- 500g/1lb 2oz shin of beef
- 1 tbsp olive oil
- 100g/4oz onion, diced
- 1 vegetable stock cubes
- 400g can of chopped tomatoes with garlic
- 420g can red kidney beans in chilli sauce
- 15ml/1 tbsp tomato puree
- 5ml/1 tsp ground cumin (optional)
- 200g/7oz sliced peppers
Tools
- Prospero Kitchen Machine
- Mincer with coarse screen
Method
- Mince the shin of beef using the mincer attachment with coarse screen. Heat oil in a non-stick, deep frying pan and fry onion for 5 minutes until soft and transparent.
- Add beef and fry until brown. Stir the mixed herbs cube into 150mi/1/4 pint boiling water then add to the pan.
- Stir in the rest of the ingredients. Bring to the boil then cover and simmer for 35-40 minutes, stirring occasionally.
- Season.