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About this recipe: Everyone who cooks has their own version of chilli. A family favourite, just hot enough for dad but not too hot for our 8 year old son. Bursting with flavour. I just have it in a bowl with hot pitta bread. Of course it's great with rice as well. This is my version, hope you love it as much as we do.
The reason I puree the tomatoes is that they take a while to break down into a sauce. Many a curry and chilli have been wasted by half cooked tomatoes in the sauce. This solves the problem. Tinned tomatoes can be bitter if not cooked through properly, it's not the taste I want in my chilli.