A Big Pot of Chilli

Recipe by: Michelle Darmody

This is a great family sharing dish. Put the pot in the centre of a table and allow everyone to help themselves. Three other bowls with rice, natural yogurt and chopped coriander can also be put on the table so people can add as much as they like.

A Big Pot of Chilli

SERVES

6

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

40

MINUTES

Ingredients

  • 1 small onion

  • 1 small carrot

  • 1 small stick of celery

  • 1 small fresh chilli (or less if it’s a very hot chilli) or 1 tsp mild chilli powder

  • 400g tin of red kidney beans

  • 1 tbsp olive oil

  • ½ tsp ground cinnamon

  • 450g minced lamb or beef

  • salt and pepper

  • ½ batch of magic tomato sauce (see ieFood)

  • To serve:

  • boiled rice

  • natural yogurt

  • fresh coriander

Method

  1. Carefully peel and chop your onion and carrot into very small square dice. Chop the celery stalk this way too.

  2. Cut the chilli in half lengthwise, then scrape out the seeds and throw them away. Cut the red part of the chilli into thin strips. Extra care is needed for this, not just with the sharp knife, but with washing your hands after you chop the chilli. Chilli can really hurt your eyes or skin if you rub it in by accident after you touch one!

  3. Open the tin of beans. Drain the beans in a colander in the sink to remove all the liquid, then rinse the beans. They are now ready to use.

  4. Pour the oil into a large saucepan that has a lid. Put the pan over a low heat on the hob. When the oil is hot, add the onion and sauté until it’s see-through. This means keeping the temperature low and allowing the onion to cook slowly for 5 minutes. You can pop the lid on as the onion sautés – it will keep it moist. Just stir every now and then.

  5. Add the carrot and celery and sauté for another 5 minutes.

  6. Add the chilli and cook for about 30 seconds, then stir in the cinnamon.

  7. Add the mince to the pan and keep stirring until it’s all browned. Break up any lumps with your wooden spoon as the mince is cooking.

  8. Add the beans to your pan. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper.

  9. Add the magic tomato sauce and allow it to bubble away for about 30 minutes. Make sure the mince is cooked through by checking that all of the red or pink colour is gone.

  10. Take a spoonful of the chilli and allow it to cool before tasting it. See if you think it needs a little more salt or pepper – this is called seasoning.

  11. Serve your chilli with some boiled rice and a spoonful of natural yogurt on top. It’s also good with some fresh coriander – just wash the leaves and stems, chop them up and sprinkle them over the top.

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