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- Meat and poultry
- Beef mince
This is a very blokey recipe that is so easy to prepare, even I can do it! The dish is unusual in that it benefits from the fat that cheap minced beef contains.
Yorkshire, England, UK
6 people made this
- 1lb/450g minced beef
- 1 large onion, chopped
- 1 clove of garlic, finely chopped (optional)
- 1 400g can of chopped tomatoes
- 1 400g can red kidney beans
- 1 400g can baked beans
- 2 heaped teaspoons chilli powder
- a pinch of paprika
- a pinch of cayenne
- half tsp salt
- bay leaf - a vital ingredient
- spaghetti or other pasta
- 1 tblspoon of oil for cooking
MethodPrep:5min ›Cook:45min ›Ready in:50min
- Open a bottle of Merlot and let it breathe while you are cooking.
- Slowly brown the minced beef in the oil (or just its own fat) in a large saucepan, over a low heat for two or three minutes, stirring constantly.
- Add the chopped onion and garlic, cover the pan and cook for a further 5 minutes, stirring occasionally.
- When the onion has gone translucent, stir in the chilli powder and pepper, turn up the heat and continue stirring for 1 minute. (no salt yet)
- Add the can of chopped tomatoes, the can of red kidney beans (incl liquor) and the bay leaf and continue stirring whilst bringing to the boil.
- Reduce the heat, cover the pan and let it simmer for half an hour, stirring occasionally.
- Let the chilli continue simmering while you prepare your pasta in the usual way - a beer-bottleneck of spaghetti per serving, boiled in plenty of salted water for 10 to 12 minutes.
- When the pasta is almost ready, add the salt and the baked beans to the minced beef and bring back to the boil, stirring constantly.
- Serve the chilli over the pasta and rejoice in what happens to the bland old Merlot!
Reviews & ratingsAverage global rating:(2)
Reviews in English (3)
Altered ingredient amounts.Chilled a 6 pack instead of letting wine breathe. Otherwise perfect.-07 Mar 2009
Altered ingredient amounts.i didn't add the baked beans and did add a little cumin and it was very yummy!-25 Oct 2009
The dish benefits from simmering for another hour or two or even longer.-13 Sep 2008