Chilli (Meat Or Vegetarian)

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Chilli Meat Or VegetarianQuorn mince is a great alternative to beef mince.  It contains less fat and is therefore healthier.   Fry the Quorn mince well so that it burns slightly. In that way it takes on the meatier, chewier texture of beef and doesn’t go sloppy (Quorn mince can be sloppy if it isn’t fried well).

Vegetables For Chilli

Chilli (Meat Or Vegetarian)
Cook time: 
Total time: 
Serves: 6
  • Glug of olive oil
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves, peeled
  • 1 heaped teaspoonful hot chilli powder or 1 teaspoon of medium chilli powder (depending on your taste)
  • 1 teaspoonful paprika
  • 1 teaspoonful ground cumin
  • 500g lean minced beef (or packet of minced Quorn)
  • 1 beef or vegetarian stock cube
  • 1 can chopped tomatoes
  • Half teaspoonful dried Marjoram
  • 1 teaspoonful of sugar
  • 2 tablespoonfuls tomato purée
  • Half a can red kidney beans
  • Half a can of pinto beans
  • Soured cream and plain boiled long grain rice to serve
  1. Chop the onion into small cubes about 5mm square.
  2. Cut one red pepper in half lengthways, remove stalk and wash the seeds away, then chop into thin – medium slices.
  3. Peel and finely chop 2 garlic cloves.
  4. Put your pan on the stove over a medium heat. Add the oil and leave it for 1-2 minutes until hot.
  5. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent.
  6. Tip in the garlic, chopped red pepper, 1 heaped teaspoonful hot chilli powder (or 1 level teaspoonful mild chilli powder), 1 teaspoonful paprika and 1 teaspoonful ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  7. Brown the 500g lean minced beef or Quorn in a separate saucepan. Add some olive oil to the saucepan, turn the heat up a bit, add the meat or Quorn to the pan and break it up with your spoon or spatula. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  8. Add the cooked mince beef or Quorn to your saucepan with the cooked vegetables and herbs. Stir thoroughly.
  9. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  10. Open 1 can of chopped tomatoes and add these as well.
  11. Tip in half a teaspoonful of dried marjoram and 1 teaspoonful of sugar, and add a good shake of salt and pepper.
  12. Squirt in about 2 tablespoonfuls tomato purée and stir the sauce well.
  13. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  14. You should check the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom, and that it isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  15. Drain and rinse the half cans of red kidney beans and pinto beans in a sieve and stir them into the chilli pot.
  16. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  17. Replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle.
  18. Serve with soured cream and plain boiled long grain rice.



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