Jane Devonshire Recipes
Cheat's Mexican Chilli
Jane says... You can’t beat a great chilli and this is my relatively quick mid-week version, using tins of kidney beans in chilli sauce to make it easy and speedier.
Serves 4 - 6
2 onions, roughly chopped
3 cloves of garlic, finely chopped
4 white or 2 Portobello mushrooms
1-2 fresh red chillies
1kg (2lb 4oz) beef mince
540g bottle of passata
4 x 395g tins of kidney beans in chilli sauce
2 red peppers, seeds removed, chopped
Salt and pepper
A few sprigs of coriander
240g (8½oz) cooked white or brown rice
75g (2¾oz) Cheddar cheese, grated
125ml (4fl oz) sour cream
A small bunch of chives, finely chopped.
Heat some oil in a large pan and sauté the onions, garlic, mushrooms and chillies – just use 1 and remove the seeds if you don't like it too hot. Cook down for 10 -15 minutes until the onions are translucent.
Stir in the mince and cook for a few minutes to brown, then stir in the passata, kidney beans in chilli sauce, red peppers and salt and pepper. Simmer for about 2 hours or until the mince is tender and cooked through.
Garnish with coriander and serve in bowls with rice, some grated Cheddar and the sour cream with the chives mixed in.