Beef Chilli with Pan-fried Tortilla, Greek Yoghurt, and Coriander

Some bargain 5% fat ground beef from Sainsbury's prompted me to make a beef chilli. With red
onion, four deseeded green chillies, chopped carrot, diced red pepper, a tin of red kidney beans, shredded fresh coriander, garlic, beef and vegetable stock, tomato puree.

First brown the beef at a medium heat for 20 minutes. Since the fat content is so low, it needs a little oil for this. Lean meat is often a curse, since the fat content is an important component in the cooking process. So beef with most of the fat trimmed away isn't a boon to the cook.

Once the beef is browned (stir frequently), add boiling water. Add the chopped red onion, the red pepper, the kidney beans, and the carrot. Simmer at a low heat under glass for 45 minutes to an hour.

Add the tomato puree (about a third of a standard tube), the chopped green chillies, the garlic, the beef and vegetable stock, and a handful of shredded coriander, which should be stirred through the salsa. Cook for at least another half an hour at a low heat.

The Garlic and herb tortilla should be soaked under the cold water tap on both sides until soft, and then pan-fried in sunflower oil at a medium heat for three minutes on each side, until it begins to brown.

Lay the tortilla on the plate, and smear three dessert spoonfuls of yoghurt on the upper surface. Add the desired amount of the beef chilli on top, slighty to one side. The tortilla will soften again in about a minute, after which it can be folded over.

Serve with extra Greek yoghurt, and some more shredded coriander. Delicious!