• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Caitriona Cooks

  • Home
  • Recipes
  • Tips & Techniques
  • About
  • Contact Me

Chilli

January 7, 2019

Jump to Recipe Print Recipe

Chilli is a great dinner to make. It is delicious, filling and very economical. It can be served with rice, baked potatoes, crusty bread, wedges or homemade oven chips. You can use leftover roast beef or slow cooked beef cubes to make chilli but I tend to use minced beef.

Altering the amount of chilli powder or fresh chilli will alter the spiciness of the chilli so make sure to take this into consideration and use the appropriate amount for your tastes.

Chilli always tastes better the next day so if you can make it the day before you will get even better flavours. I always make doubleĀ  or even treble what I need and freeze some. There is always an evening when I’m so glad to have it to take out of the freezer for a super quick dinner.

Print

Chilli

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 6 people

Ingredients

  • rapeseed oil
  • 2 medium onions
  • 1 stick celery
  • 1 carrot
  • 2 cloves garlic
  • 1 tsp chilli powder heaped
  • 1/2 tsp cumin powder
  • 500 g minced beef
  • 2 tins plum tomatoes
  • 1/2 tsp chipotle paste
  • 1 tsp tomato puree
  • 1 tbsp sundried tomatoes chopped
  • 60 g red lentils
  • 2 tins kidney beans
  • salt
  • ground black pepper

Instructions

  • Finely chop or blitz the onions, celery, carrot and garlic
  • Heat some rapeseed oil in a large saucepan and saute the onions, celery and carrot until soft - 5 to 10 minutes
  • Add the garlic, chilli and cumin powder and fry for another 2 minutes
  • Add the minced beef and brown the meat
  • Next add the tinned tomatoes, chipotle paste, tomato puree and sundried tomatoes and mix well. Add some water (maybe 200ml) and bring to the boil
  • Add the red lentils and turn down to a simmer.
  • Simmer for at least an hour with a lid on, making sure to add water if needed. After 30 minutes, add the kidney beans and season with some salt and pepper
  • Serve with some rice, baked potatoes, crusty bread or homemade wedges or chips

Filed Under: Mains

Previous Post: « Gingerbread People
Next Post: Tortellini & Vegetable Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

About Me

Hi! My name is Caitriona and I like to cook, especially for my extended family and friends.

Recent Posts

  • Carrot & Butternut Squash Soup
  • Chicken Burrito
  • Lemon Fork Biscuits
  • Mexican Bean Soup
  • Pasta with Tomato Vegetable Sauce

Copyright © 2023 Caitriona Cooks with a little help from Damien Carbery · Privacy Policy

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept RejectRead More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT