I love comfort food and dishes that satisfies you the night you eat it but also freeze’s down and tastes better second time round. Paulie’s chilli is one of those recipe’s. This served us for dinner last night, we have another portion for us both as well as a single portion if one of us is out one night and all it cost us was just over a fiver! I can see why this is popular in large families as you bulk the mince out with tomatoes and kidney beans, but more importantly you can add as much spice as to what suit’s you palate, we add curry powder and garam masala to ours to add depth of flavour rather than just heat and what’s better than using a tortilla chip with melted cheese as your fork (there is more chilli under my nacho’s in picture)!
Ingredients (serves 2 with extra for freezing)
- 500g beef mince
- 2 onions, peeled and chopped
- 2 tins of tomatoes
- 2 tins of kidney beans rinsed and washed
- 1 pot (2 tbsp) tomato puree
- 1 heaped tsp chilli powder (more if you like it hot hot)
- 1 heaped tsp curry powder
- 1 heaped tsp garam masala
- Beef stock cube crumbled
- 300ml water
- Olive oil for frying
- In a large frying pan or skillet (with a lid) add a drizzle of olive oil and brown off the mince, once it is browned all over drain off fat by tipping the mince in a colander, set aside.
- In the same pan add a drizzle of olive oil, add the onions and cook on medium to low heat until softened but not browned (around 3 minutes).
- Add the drained mince to the onions and fry for another couple of minutes, then add all the other ingredients stirring to combine.
- Bring the chilli to the boil, reduce heat and simmer with the lid on for at least 1 hour.
- Once ready to serve, if the chilli is still too wet simmer without the lid until right consistency, serve with melted cheese nacho’s or rice.