Chili is a wonderful, cheap comfort food. When I was a teenager, my mum made this quite a bit especially because it was a quick fix that we could have with rice or chapatis…..and as I grew older, I got to love having it with plain nachos.
I tend to use regular mince beef but if youre fussy about fat, you can opt for the low fat mince. I also use fresh pre boiled red kidney beans but you can as well use tinned beans (just check the sodium level since its a tinned meal)
Serves 4
500 grams beef mince
1 cup cooked red kidney beans
1 medium onion, diced
2 medium tomatoes, diced
1/2 cup chopped coriander
1 tbs tomato paste
1 tsp crushed garlic
1 tsp crushed ginger
2 chopped green chilies
2 tbs cumin
1 tsp coriander powder
1/2 tsp salt
1 cup water
Heat up a pan with a little oil and add your meat to the pan and let it cook on a medium heat until all the water has drained and the pan slightly begins to brown.
Then add the onion, cumin, coriander powder, garlic, ginger and salt. Turn the heat to a low heat and if the meat is sticking to the pan, add a little water and let it cook for 5 minutes. Add the tomatoes, tomato paste, kidney beans and green chilies and mix well then add a cup and a half of water and let it simmer on low heat until the water reduces by half and the sauce has thickened. This should be about 20 minutes.
Once ready, serve into bowls and garnish with some plain Greek yoghurt, a wedge of lemon juice and a side of your choice.
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