Ingredients
1
- 2 tsp chilli powder
2
tablespoons
vegetable or rapeseed oil
500
g
beef mince
150
ml
passata
1
clove garlic, peeled and crushed
1
teaspoon
cumin seeds
Sea salt
Black pepper
2
tablespoons
tomato puree
1
tin haricot beans, drained and rinsed
1
onion, peeled and finely diced
1
tablespoon
tomato ketchup
Dash Worcestershire sauce
300 
g
frozen peas
To serve:
8
taco shells
80
g
grated cheese
100
g
shredded lettuce
50
g
sour cream (optional)
Our method
- Heat 1 tbsp of the oil in a large, deep frying pan and brown the mince well in two batches, making sure it is well broken up and browned evenly. Remove from the pan and set aside.
- Heat the remaining tbsp of oil in the pan and add the onion. Cook gently for 5 - 10 minutes until softened and translucent.
- Add the garlic, cumin seeds and chilli powder to taste, depending on how hot you like your chilli.
- Cook the garlic and spices with the onion for 1 minute, then add the tomato puree and cook, stirring for a further minute.
- Add the haricot beans to the pan and coat with the onion and spice mixture, then return the browned mince to the pan and mix well.
- Add the passata, tomato ketchup and Worcestershire sauce, and season to taste with sea salt and black pepper.
- Bring to the boil, and simmer gently for 10 - 15 minutes, until the liquid has reduced and the chilli has thickened.
- Add the frozen peas and simmer for a further 3 minutes (cooking the peas according to the cooking instructions on pack).
Serve the chilli in the taco shells, with grated cheese, shredded lettuce and soured cream on the side.
WHAT OUR CONSUMERS THINK
Write a review
Be the first to review this recipe
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
948
28
7
5
0.569