I MADE THIS for dinner one evening and it was delicious… I don’t normally have chili with much spice in it, but the chopped chili made it into a real chili, and not just a meat dish with kidney beans in it like I normally make. The addition of the chili combined with the nachos and cheese and sour cream was the perfect combination of heat and coolant. Yummy dinner in no time at all here is how to do it:
Serves 3-4 people.
INGREDIENTS
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, 1 green pepper, cut into chunks
- 2 tsp Very Lazy chopped red chilies
- 2 tsp Very Lazy chopped garlic
- 500g lean mince beef
- Half teaspoon ground cumin (optional)
- 400g tin chopped tomatoes
- 400g tin kidney beans, drained
- 3 tbsp coriander leaves (optional)
- A selection of nachos, cooked rice, salsa and avocado to serve.
DIRECTIONS
1. In a large pan or casserole gently cook the onion and pepper in oil for 5 mins until softened. Add the Very Lazy chopped garlic and Very Lazy chopped red chilies. Cook for 1 minute, then add the mince and cook until browned, stirring to break it up.
2. Stir in the cumin and the tomatoes, then half a tin of water and a pinch of salt. Cover and simmer for 30 minutes, giving it a stir every so often.
3. Add the kidney beans, check the seasoning and cook for 15 minutes more, uncovered. Stir in the coriander, if using, and serve in bowls alongside some nachos, rice, avocado slices and salsa.