We had a spare pack of beef mince left over from Gazegill Organics last week so thought a winter warmer might be a chilli. If you are looking for a vegetarian version, simply substitute the beef for lentils. The chilli was full of flavour and certainly warmed us on the exceptionally cold and windy Sunday last week! The trick to this chilli is to ensure you take things slowly. This is especially evident as after two hours the chilli has really melded with the other ingredients to create a much desired heat without being too spicy. All ingredients are organic and available from Shipley Health Store.
- Heat a heavy bottom pan with half the olive oil, break up the beef mince and add to the pan. Once browned, remove from the pan with a slotted spoon and set aside.
- Roughly chop the onion, celery and carrot into approximately the same size pieces. Turn the heat down and add to the same heavy bottom pan. Allow the vegetable to soften slightly over the course of ten minutes. About four minutes, add the minced garlic and the chopped red chilli. Stir occasionally to ensure the garlic and vegetables do not brown too much.
- Turn the heat up and add the red wine, scraping any burnt bits on the bottom of the pan in the process. It should reduce in about five minutes. Add the tomato puree, cook for one minute. Add the chopped tomatoes and bring to the boil. Add the beef mince set aside earlier. Bring back to the boil and then add the stock, Worcester sauce and chopped green pepper.
- Check the seasoning and add salt and pepper as desired. Turn the heat down and simmer this for about one and a half hours.
- Add the kidney beans, then simmer for a further 30 minutes.
- We served with rice on this occasion and garnished with cheddar cheese.