Wicklewood's Not Hot but Smokin' Chilli
- Reviews 1
Ready In: 50 mins
Serves: 4-6
Ingredients
- 1 lb minced beef
- 1 (400 g) can plum tomatoes
- 1 (400 g) can red kidney beans
- 1 (400 g) can haricot beans
- 2 tablespoons tomato puree
- 1 large onion, chopped
- 3 -4 teaspoons smoked paprika
- 1 taco seasoning mix, mild (I use Old El Passo)
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 2 tablespoons vegetable oil
Directions
- In a large frying pan, heat the oil and soften the onions and garlic over a medium heat.
- Add the mince and brown completely before adding the pepper, tomatoes (including the juice) and tomato puree, stir well.
- Rinse and drain the beans and add to the mince.
- Stir in the taco seasoning and paprika.
- Reduce heat slightly and cook slowly for approximately 35-40 mins stirring occasionally to avoid burning (if the mixture becomes too thick add a little water.).
- Serve hot with rice or nachos.
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