To feed THREE to FOUR people.
Ingredients:
- A small amount of oil (olive, sunflower, or vegetable)
- 2 medium-size onions
- 4 cloves of garlic
- 800g to 1kg of minced beef
- 2 teaspoons ground cumin
- Half teaspoon ground cayenne pepper
- 4 tablespoons plain flour
- 4 tablespoons tomato purée
- 2 tins kidney beans
- 2 bell peppers
- 90g rice per person
Equipment:
- Two average-size saucepans
- Large Pyrex (or similar) oven-proof dish
- Oven
- Kettle
- Colander (or sieve)
- Sieve (If you don’t have a colander you’ll need two sieves)
- Measuring jug
Time:
- 30 minutes preparation
- 90 minutes cooking
Instructions:
- Dice the onions
- Heat the oil in one of the saucepans
- When it’s warm (drop a small piece of onion in to check), add the rest of the onions
- Crush the garlic, and add to the saucepan
- Cook until the onions start to go soft
- Brown the mince (all of it)
- Meanwhile, pre-heat the oven to 150°C
- Add the cumin and cayenne pepper
- Cook for about a minute
- Meanwhile, mix the tomato purée with a pint of boiling water in the measuring jug.
- Mix until there are no lumps of purée left
- Add the flour, and stir in
- Add the purée/water mix, and stir
- Pour the mixture into the Pyrex, and put it in the oven.
Leave the Pyrex in the oven for 45 minutes. Meanwhile:
- Chop the bell peppers up
- Wash the kidney beans in the colander (or one of your sieves)
After 45 minutes get the Pyrex out of the oven.
- Add the peppers and beans.
- If it’s sticking to the side at all, add a little boiling water and mix it in.
- Return the Pyrex to the oven for 45 minutes.
That’s it for the chilli itself. The instructions for the rice are below. They’re essentially the instructions for “Light and fluffy rice” from Jamie Oliver’s Ministry of Food cookbook, on page 95. (It’s very good. You should buy it if you like cooking even a little bit.)
- Add the rice to a pan of boiling water (or the other way around)
- Boil the rice for five minutes (the time starts after the rice starts bouncing around)
- Drain the rice in a sieve (and leave it in there)
- Cover the sieve with aluminium foil
- Add about an inch (2.5cm) of water to the pan and get it to the boil
- Place the covered sieve on top of the pan
- Simmer for about ten minutes.
After that you can serve the rice straight away.