ingredients
serves: 4
1 small red pepper
1 small, fresh red chilli
1 medium onion
2 tablespoons sunflower oil
1 pound 2 ounce lean minced beef
1 tablespoon paprika
1 tablespoon ground cumin
3 cloves garlic
14 ounce canned chopped tomatoes
2 teaspoons tomato puree
1 teaspoon dried oregano
1/2 cup red wine, or beef stock
Salt
1/2 teaspoon sugar
2 scallions
14 ounce canned kidney beans
8 soft flour tortillas
4 tablespoons soured cream
method
1. Rinse, dry, deseed and chop the pepper and the chilli. Set the chilli aside. Peel and chop the onion.
2. Heat the sunflower oil in a large, flameproof casserole and fry the pepper, onion, beef, paprika and cumin over a moderate heat. Stir constantly until the meat browns.
3. Peel and crush the garlic. Add it to the casserole with the chilli, the canned tomatoes and their juice, tomato puree, oregano, wine or stock, salt and sugar. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
4. Rinse, dry and chop the scallions; set them aside. Preheat the grill to high to warm the tortillas.
5. When the beef chilli has been cooking for 15 minutes, drain and rinse the kidney beans, stir them into the casserole and cook for a further 5 minutes. Heat the tortillas under the grill.
6. Transfer the chilli to four serving dishes, then add a tablespoon of soured cream to each, sprinkle the scallions over the top and serve with the tortillas.
more information
Serving suggestion
A simple green salad, perhaps with some hard cheese, adds a cool, crisp freshness to this rugged chilli.
