Credit Crunch Chilli

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I want to make this chilli something you will think easy to achieve. Spare portions can be kept for the next day in the fridge and reheated in the microwave.  And although the packet mix says to use 400g of mince, it works just as well with 250g and a big onion.  Value mince is perfect because it will brown in its own fat and I don’t want to compromise the flavour by adding oil. Serves 4, costs less than £3.

Ingredients
One onion, beef mince, can of tomatoes, can of red kidney beans.
small quantity Chilli powder, plus any of garlic, red peppers, capsicum, mixed herbs.  If you have the option of kidney beans in a chilli sauce, take them.
Tesco’s Chilli Sauce sachet at 30p (Nov 2013) OR gravy granules to thicken
Basmati rice (2 ounces per person)

Method
Brown the beef mince, add chopped or sliced onion.
Add tomatoes and spices and bring back to boil.
Stir and add kidney beans and bring back to slow simmer.
Just before serving, add gravy granules to thicken if required.

Serve with basmati rice – measure 2 ounces per person and add to cold water with a pinch of salt. Bring to the boil and simmer gently 10 minutes.
Rinse and drain.

Total cooking time about 20 minutes. Extra portions of chilli can be refrigerated or frozen.

Suggested garnish: Doritos, nachos.

Taking part in the 2014 #EmptyFridge Challenge Blog Hop, see below.

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~ by tgroom57 on March 23, 2009.

One Response to “Credit Crunch Chilli”

  1. Besides being a scrumptious standby, this recipe won me £50 vouchers from the Daily Mail reader panel My Cup of Tea.

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