The Edinburgh Cooks take on a family chilli.
When is mince and tomatoes a Chilli or a Bolognese? Or when is a Bolognese a Chilli…….I think my definition would be when you add spice and kidney beans and in this recipe, a chilli and some peppers….no oregano or Mediterranean herbs.
This is a good chunky chilli, with no traditional aspect to it! It’s good for using up the spare chilli, onions and carrots in the fridge….makes use of the beans at the back of the cupboard and great for freezer prep.
Credit: The Edinburgh Cook Recipe File
Prep: This roughly covers 10-12 portions, Good sized casserole dish, heavy based pan. Don’t underestimate the chopping…..great thing to do on a cold wet January day with the stereo on.
- 3 tbsp Olive oil
- 3 Onions, finely chopped….I added a red one that needed using
- 4 Cloves garlic
- 4 carrots, finely chopped
- 1 celery stalk, finely chopped
- 1kg beef mince
- 1 tblsp Worcester Sauce
- 1 tsp Chilli Flakes
- 1 fresh Chilli, finely diced
- 2 tbsp tomato purée
- 2 400g tin of chopped tomatoes
- 2 400g tins of Red Beans (I used a tin of Kidney and a tin of Aduki)
- Salt and black pepper
- 200g of Mushrooms quartered
- 3 Peppers (mixed adds a nice colour to the dish), seeded and diced
- Heat the oil, and add the onions, celery, garlic and fresh chilli and mince…..gently sauté, breaking the mince down with a wooden spoon until brown and the onions are soft.
- Add the rest of the veg to this, the chilli flakes, the tomatoes and puree and turn over
- Simmer on a low heat for 40 mins or so with the lid on, stirring occasionally
- To thicken up the sauce simmer without the lid off
- Season with salt and pepper to taste