No one makes a chilli like Claire’s Mum.
Claire makes this on a regular basis and knows there’s no magic involved making it so delicious – it’s all down to her Mum. We’re excited to be able to share this special family recipe!
1 x large onion (chopped)
6 x cloves of garlic (crushed)
500g beef mince
1 x chilli pepper finely chopped (take seeds out if you do not want it too hot/spicy)
1 x Green pepper chopped (it can be red)
2 x tins of kidney beans
1 x beef stock cube in 1 pint of boiling water
2 x tsp of oregano
1 x tsp of cumin
1 x tsp of chilli powder
Small tin of tomato puree – use 3/4 of the tin
4 x bay leaves
Using a large pot
1. Heat a little oil.
2. Cook the chopped onion and crushed garlic until light brown.
3. Add mince and cook until mince has turned brown.
4. Drain the fat out.
5. Add all the other ingredients in the ingredient list and cook for one hour.
6. Keep stirring during the cooking and taste it every now and then. Note: You can add a bit more chilli powder at this point if you want it spicier.
During the cooking process, even though the juice should reduce down, add a little more boiling water if you feel that it doesn’t have enough left in the pot.
Claire likes to serve this with rice and some cheese sprinkled on top. Sour cream and guacamole on top works a treat, and you can go all out with some cheesey garlic bread too – yum!