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  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 250 g (8 oz) minced beef
  • 1 tablespoon tomato purée
  • 1 large red chilli, chopped
  • ½ teaspoon hot chilli powder
  • 1 teaspoon dried mixed herbs
  • 200 g (7 oz) can chopped tomatoes
  • 225 g (7½ oz) can baked beans
  • black pepper
  • 100 ml (3½ fl oz) soured cream
  • 1 tablespoon chopped flat-leaf parsley
  • 50 g (2 oz) Cheddar cheese, grated
  • jalapeño peppers (optional)

Make the chilli. Heat the oil in a large pan, add the onion and garlic and cook over a medium heat for 5 minutes or until softened. Increase the heat to high and add the minced beef. Fry, stirring, for 5 minutes or until browned all over.

Stir in the tomato purée, chilli, chilli powder and mixed herbs and continue to cook for 5 minutes. Add the tomatoes and baked beans, bring to the boil, cover and simmer for 30 minutes.

Transfer the chilli to a serving bowl and top with soured cream. Garnish with pepper and chopped parsley and serve with cheesy scones (see below) and separate bowls of grated cheese and jalapeño peppers, if liked.

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