Making a batch of chilli (or bolognaise) is something I do pretty regularly at university, as it is pretty cheap, quick and simple to make and I can freeze it in to individual portions and take them out the night before I want them for a quick, easy meal.
This recipe is a slight modification to the one found the book Nadiya’s Kitchen, and I love it! 🙂
Ingredients (makes 4 servings):
- 500g minced beef
- 1 onion
- 4 cloves of garlic
- Handful (4-5) mushrooms
- Carton of Passata (500g)
- 1 tin red kidney beans (drained and rinsed)
- Tomato Puree (optional – I like things quite tomatoey so like to put it in)
- 1 tsp chilli powder (I use mild chilli powder)
- 2 tsp ground cumin
- Rice, Tortilla wraps (for making it in to burritos) or a jacket potato or whatever else you wish to serve it with
- Brown the Minced Beef in a large pan with some oil (I use vegetable oil)
- While the mince if browning, chop up the onion and crush the garlic
- Once brown, add the onion and garlic to the pan. Drain and rinse the kidney beans and add them to the pan.
- Chop up the mushrooms, add to the pan, along with the passata, tomato puree, and spices (and salt/pepper if you wish – I rarely use salt or pepper in my cooking).
- Let it simmer for a while then serve with rice/potato/wraps.
Like I said, I portion this up and freeze some when it is cool. I think it probably costs less than £5 to make (assuming you have the spices, tomato puree and rice accompaniment already as store cupboard ingredients).
If you have a try at making this, let me know 🙂 What is your favourite food to make?