Beef Chilli with Yellow Pepper

Snowing again, and the outside temperature is -2 deg C. So I chose to make a hot beef chilli, with five finger chillies, one julienned onion, a whole yellow pepper (diced), and a tin of Napolina chopped tomatoes. 

The beef was just 5 per cent fat, which is great in itself, but it makes it more problematic to cook. So I drizzled the flat pan in some sunflower oil before adding the beef. Cooked at a high heat for ten minutes, stirring frequently, then the heat was turned down low. Cooked under glass for half an hour, stirring occasionally. 

Then I added the julienned onion and the diced yellow pepper. Allowed to cook for another twenty-five minutes. Then I added boiling water, the diced garlic, the beef stock, and the chopped tomatoes. Allowed to cook for another 45 minutes. 

Serve with potatoes or rice, or whatever you like. Add a dusting of coriander.

Served here with a toasted garlic and coriander naan bread, and Greek yoghurt. Plus some diced celery, and a teaspoonful of black bean sauce.