Chilli Beef with Rice
A fantastic spicy recipe and a real family favourite.
4 people
20 minutes
15 minutes
Ingredients
- 150 g Kidney Beans
- 1 glass Red Wine (optional)
- 400 g SuperValu Chopped Tomatoes
- 1 - SuperValu Onion diced
- 2 - SuperValu Peppers Diced
- 550 g SuperValu Quality Irish Round Steak Mince
- 1 tbsp SuperValu Tomato Purée
- 0 - Worcestershire Sauce (optional)
From the Store Cupboard
-
75
ml
Beef Stock
-
1
tsp
Chilli Powder
-
1
tsp
Ground Cumin
-
1
tsp
Paprika
-
4
cloves
SuperValu Garlic
chopped roughly
-
0
-
SuperValu Olive Oil
-
300
g
SuperValu Rice
(cooked according to the packet instructions)
-
0
-
SuperValu Salt
-
1
tsp
SuperValu Sugar
Method
- Heat a large pan with a little oil and add in the diced onion, peppers and garlic and sauté gently until they have softened down. Next add in the minced beef and continue to cook until the beef has browned off.
- Season lightly at this stage with salt and pepper, add the chilli powder, paprika and cumin and fry the spice in with the meat for a further minute or two. Next add in the red wine (if using) and allow this to reduce down. This will give a nice flavour to the meat.
-
Add the tomato puree, chopped tomatoes, beef stock and a teaspoon of sugar at this stage and stir. Put the lid on, bring to the boil and simmer for 20 minutes, stirring occasionally.
-
Drain and rinse the kidney beans, add them to the pot (and Worcestershire sauce if using), then bring to the boil and simmer with the lid off for a further ten minutes.
- Remove from heat, cover with lid and leave to rest for ten minutes.
- Serve with freshly boiled rice.
