How does hearty beef chili sound? On a chilly winter night, it is tummy warming and definitely yummy, especially when it’s served with buttery, creamy mash. Oh yums. Plus, it doesn’t take much time in front of the stove, so that means more time under the warm blanket. Double win.
- 300g mince beef (or pork)
- 100g canned white beans
- 1 onion, diced
- 200g carrots, sliced
- 2 tomatoes, wedged
- 5 chili padis, seeds removed
- 4 tbsp tomato sauce/passata
- 1 tbsp oil
- 1 tsp dried herbs of your choice
- 1 tsp salt
- 600ml water
In a large pot, heat up the oil and briefly saute the onions. When onions have turned translucent, add in the mince meat and break up any large chunks. Brown the meat and add in the carrots, tomatoes, chilli padi, tomato sauce and 600ml water. Bring to a boil and gently simmer until the vegetables are cooked, and the liquid is reduced, about 20 mins. Taste and season with herbs and salt.
Serve hot over mash potatoes! Or if you prefer, bread or pasta would be nice too.
I love that mince meat chilis are very versatile – you can add in any vegetables you like, and it is easy to cook up a large batch and keep the leftovers for a quick lunch. In fact, I think the leftovers are tastier!