This rich and flavoursome Beef Mince Chilli is subtly spiced and a delicious family meal. It can be cooked on the stove or slow cooker, but make sure you don't forget the toppings!
Put a large pan on a medium/high heat and spray with oil. Add 1 diced onion and 3 cloves of garlic. Cook for 5 mins stirring occasionally
Add 500g beef mince and break it up. Cook for 5 mins or until the mince is browned all over
Add 2 tbsp tomato puree and stir thoroughly. Cook for 2 minutes to cook the puree out slightly
Add 1 tsp salt, ¼ tsp pepper, 1 tsp mustard powder, ¼ tsp ancho chilli powder, ¼ tsp chipotle chilli powder and 1 tbsp Worcestershire sauce and stir well
Add a 400g tin of chopped tomatoes. Add two tin's worth of recently boiled water (approx 750ml) to the pan
Crumble in 2 OXO cubes and let cook uncovered for at least 15 minutes stirring occasionally making sure it doesn't stick to the bottom. If it starts to look dry at any point add a splash of water
Next add a 400g tin of kidney beans in chilli sauce and stir. Leave to gently bubble uncovered for another 15 mins
Add 30g of dark chocolate to the pan. Mix through and allow to bubble for 5 mins before serving
If you do not have ancho and chipotle chilli powders, use ½ tsp of standard chilli powder.
You can leave the chilli gently simmering for a couple of hours for the flavours to develop. Make sure you stir every so often so it doesn't stick to the pan.
If at any point it starts to look dry, add a splash more water.
Nutritional information is given as a guide only and my vary.
Beef Mince Chilli https://www.curlyscooking.co.uk/chilli-con-carne/