Thursday, 19 October 2017
Beef and Potato Chilli
Served with white basmati rice.
Brown the ground beef in a little sunflower oil for around fifteen minutes, stirring frequently to prevent burning. Add the vegetables, the chilli and the garlic, and stir fry together until the vegetables begin to soften. Add boiling water (about half a pint), and the chopped tomatoes (I used a tin), and stir together. Bring to the boil again, and turn the heat down to a simmer. Cook under glass for an hour to an hour and a half.
Delicious as is, and needs no herbs added. But you could add a little basil and coriander to the dish.