Chilli is one of those staples in our household that I can never have enough of. The best thing is that it tastes even better the next day. This recipe makes enough for 6 people but if you're cooking just for 4, why not freeze the rest or have a jacket potato filled with chilli the next day. It's also a really nice idea to add chickpeas or butter beans to this dish.
1 medium sized onion, finely diced
3 cloves of garlic, finely chopped
1 red pepper, finely diced
500g lean minced beef
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tin chopped tomatoes
1 tbsp tomato pureé
1 tbsp worcester sauce
1 tbsp dried oregano
Heat a large saucepan over a medium heat and add a little olive oil. Add the onions and allow to cook for a few minutes until beginning to soften. Add the garlic and peppers, season with salt and pepper and continue to cook until the onions are soft and translucent.
Turn the heat up a little, add the minced beef and cook until the meat is browned nicely.
Add the cumin, paprika and cayenne pepper. Stir well and continue to cook for 2 - 3 minutes.
Pour in the tinned tomato, passata, tomato pureé, worcester sauce and oregano. Stir to mix.
Bring to the boil, then reduce the heat, cover and simmer 45 minutes to one hour.
Serve the chilli with fluffy basmati rice and top with some natural yoghurt and a sprinkling of freshly chopped coriander leaves.