In my opinion this is a simple recipe but can be made ahead of time and re-heated which is good as it leaves me plenty of time to spend with my guests and minimum time in the kitchen. I always serve this Chilli with plain rice and a green salad. I would also suggest a nice cooling dessert to finish the meal perhaps a Kapiti Ice-cream serves with poached tamarillos (when in season). This recipe is also great for 'take a plate' dinners.
Ingredients
| 600 g | Beef mince (Main) |
| 1 large | Onion, chopped |
| 1 can | Tomato soup |
| 1 can | Red kidney beans, Rinsed and drained |
| 2 cloves | Garlic cloves, crushed |
| 1 Tbsp | Olive oil |
| 2 tsp | Chilli powder |
| 1 cube | Beef stock cube |
| 1 large | Red capsicum, chopped |
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Directions
- Brown Mince in olive oil till brown. Add chopped onion, garlic and chilli powder and cook for a few mins in with the mince. Add 400g tin of Watties Tomato Soup, Red kidney Beans 400g rinsed and drained and beef oxo cube crushed. Cook 5 mins and then add chopped Red Capsicum. Cook for a further 15 minutes or so. If mince mix gets too dry add a some water. Season to taste.
- Make a green salad and dress it just before serving. Serve with hot steamed rice and if wanted garlic bread (homemade of course). Buy the best mince possible. I always buy Topside Lean.
