Chili pepper: 2 each
Scallion: 2 each
Celery: 1 stick
Oil: 4 tbsp
Minced meat: 500 g
Tomatoes: 1 tbsp, puree
Garlic: 1 clove
Beef: 400 ml, stock
Beans: 1 tin, red kidney
Cilantro: 2 sprigs
Salt
Pepper: cayenne
Cheese: 100 g, cheddar
Cilantro: leaves
Scallion: 1, diced
Cream: 2 tbsp, sour
Discover this Mexican chili recipe with cheese, cilantro, onions and sour cream. Read all the ingredients and a step-by-step directions!
Wash and finely dice the chillies.
Peel and finely dice the onions.
Peel and finely dice the celery and carrot.
Heat the oil in a pan.
Sweat the onions and chillies until soft.
Add the mince and brown all over, breaking it up with a wooden spoon.
Add the celery and carrot and cook for a few minutes. Add the tomato puree.
Peel the garlic and press into the pan.
Cook for about 1 minute.
Stir in the stock and simmer for about 40 minutes, stirring frequently.
Drain and rinse the red kidney beans, add to the pan and simmer for a further 20 minutes or so.
Season to taste with salt and cayenne pepper and spoon into bowls.
Garnish with Cheddar cheese, parsley, diced onion and sour cream and serve.
