STIFF LIT­TLE FIN­GERS’ BEEF CHILI

The Irish Times - Friday - The Ticket - - MUSIC -

IN­GRE­DI­ENTS

1 lb minced beef 1 medium onion 1 medium green bell pep­per 1 jalapeno pep­per 1 or 2 cloves of gar­lic 1 can of to­ma­toes 1 can of dark red kid­ney beans ¼ lb mush­rooms tomato puree (paste) 1 ta­ble­spoon of chili pow­der ½ tea­spoon of salt Veg­etable oil

METHOD

In a medium saucepan, heat the veg­etable oil. Brown the beef and add the chili pow­der – add less if it’s a fiery batch. De­pend­ing on the type of pow­der, it can vary in heat! Chop the onion, the gar­lic and the pep­pers and add. Add in the tinned to­ma­toes and the tinned kid­ney beans. Stir in about one tea­spoon of the tomato puree. Slice the mush­rooms and add. Sim­mer and re­duce slightly for about 45 min­utes.

Serve over rice and with gar­lic bread.

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