Big Chilli Recipe

Ingredients

• 1 Pepper, Diced
• 1 Carrot, Diced
• 1 Red Onion, Diced
• 2-3 mushrooms, Diced
• 2 Cloves of Garlic, Diced
• 2 Chilli’s, Diced
• A handful of coriander, diced
• 500g of Beef Mince
• 1 Tin of Chopped Tomatoes
• 2 Tablespoons of Tomato Puree
• 200ml Red Wine
• 50ml Balsamic Vinegar
• 1 Beef Stock Cube
• Salt and Pepper
• Coriander Seeds
• Cumin Seeds
• 3 tsp of Ground Paprika
• 4 tsp of Ground Cumin
• 1 tsp Dry Coriander
• 1 Brown sugar cube

Method

1. Toast whole spices and then grind using a pestle and mortar
2. In a large sautéing pan, cook the carrot, pepper, red onions and garlic in a little olive oil for a few minutes, until soft. Remove from pan once cooked
3. Brown off mince in the same pan
4. Once browned, add the red wine, balsamic vinegar, stock cube, sugar and spices. Simmer for 2-3 minutes
5. Add all remaining ingredients to the pan and stir together. Fill the empty tomato tin with a little water, swirl it around then add to the pan.
6. Bring to the boil then cover with a tight fitting lid and simmer for 50-60 minutes.
7. Serve with rice, pasta or in tortillas with sour cream, cheese and salad.