Let’s get all spiced up with Daisys hot sweet chilli.
You will need.
1 pack of lean minced beef 500grms
1 tin of red kidney beans
1 tin of good quality, chopped tomatoes.
1 tin of baked beans
1 large onion chopped
1 beef stock cube
4 cardamom pods crushed
1 teaspoon of ground cumin
Hot chilli powder or flakes
1 teaspoon of English mustard
2 table spoons of mango chutney
Chop the onions and soften in a large saucepan
Add the mince and cook through until brown, keep sturing from time to time so it doesn’t burn.
When the mince is brown add the chopped tomatoes, baked beans and red kidney beans let these come to a simmer.
Next crumble the beef stock cube into the pan stirring thoroughly, then add 1 teaspoon of ground cumin, 1 teaspoon of English mustard, the cloves and cardamom pods.
Now add the chilli to your taste, 1 teaspoon is generally mild, 2 medium and more for hot and off the rictor scale! Remember you can always add more chilli, but you can’t take it away.
Add some tomato puree if you like your chilli a little thicker .
Now add one to two table spoons of mango chutney for the tangy sweetness of this dish.
Leave to simmer for half an hour.
Serve your chilli with a jacket potato and side salad with chopped colourful peppers.
Or a bowl of cheesy nachos, guacamole and sour cream.
Also great in a bowl accompanied with a garlic baguette.