About this recipe:Making this chilli in individual dishes topped with melting cheese turns a simple supper into a real treat. Serve with a crisp green salad.
500g lean minced beef
1 large onion, finely chopped
1 large green or red pepper, seeded
and finely chopped
2 large garlic cloves, crushed
400g can chopped tomatoes
150ml beef stock
400g can red kidney beans, drained
1/2 tsp chilli powder, or to taste
1/2 tsp ground cumin
1/4 tsp cinnamon
50g mature Cheddar, grated
salt and freshly ground black pepper
To serve (optional)
4 tbsp soured cream
1 small avocado, stoned and diced
2 tbsp chopped fresh coriander
4 soft flour tortillas, warmed
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Method Prep:15min › Cook:20min › Ready in:35min
Brown the minced beef in a large frying pan, for 4–5 minutes over a medium heat, without adding any fat.
Add the onion, pepper and garlic and cook for a further 5 minutes until the onion is softened. Stir in the tomatoes with their juice, the stock, beans and spices. Bring to the boil, then reduce the heat and simmer for 20 minutes. Season to taste.
Preheat a moderate grill. Divide the chilli among individual heatproof bowls or spoon into one casserole dish. Sprinkle the cheese in a mound in the centre, then grill for about 1 minute until the cheese begins to melt. (Alternatively, ladle the hot chilli into individual bowls and serve immediately, sprinkled with cheese.)
If liked, serve topped with soured cream, diced avocado and chopped coriander with warmed tortillas on the side.
*For a vegetarian version, omit the beef and use two 400g cans of red kidney beans and vegetable stock. *Chilli is a useful dish so why not make up double quantity and put some in the freezer. It can be served in warmed tortillas, taco shells or pitta bread, piled on jacket potatoes or simply with rice.
I find it hard to believe that there is a better recipe out there for chilli. I've been using this recipe for the past couple and years and never been disappointed to the point its the one I gave to all my family. The only changes I do is add mushrooms and depending on the mood more spice! - 16 Feb 2016