About this recipe:This is my take on a spaghetti bolognese but with a chilli twist. It's a really easy dish to make and should easily feed up to 4 people. Additionally it can be frozen into individual portions and reheated for a really quick and tasty meal. I usually serve this with brown rice or tagliatelle but it really is a very versatile dish. Thanks for having a go at my recipe and I hope you enjoy it!
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Prepare all vegetables as defined in the ingredients list.
Begin by placing a large pan on medium heat, add a tbsp of olive oil and allow to warm.
Add the onions and garlic and fry on medium heat until onions become translucent. Approximately 1-2 minutes.
Lightly season the mince with salt and pepper and add into the pan, continue to break up the mince until browned.
Add the peppers and mushrooms into the pan and allow to cook for a further minute.
Add the tomato purée, paprika, cumin, pepper, salt, chilli powder, chilli flakes, oregano, and coriander. Mix ingredients together and allow to cook in the spices for a further minute.
Add the chopped tomatoes and stock into the pan and stir well. If you are using additional fresh chillies slice them (or dice) and add into the pan. Partially cover the pan with a lid, reduce the heat and simmer for approximately 2 hours. The chilli should be nicely bubbling away but not boiling!
Stir every now and then until the chilli is well reduced and you are left with a thick sauce as shown in the photograph.
Dish serves well with fluffy basmati rice, tagliatelle, a baked potato, or even just wrap up into tortillas and eat as burritos!
Try not to boil, the trick to a thick and rich sauce is to gently cook! Dish feeds up to 4 people. This chilli will keep in the fridge for two days and tastes just as good reheated, you can also freeze in containers for a quick meal.