1 tbs of Mr & Mrs Bs Courageous Cock (Add more to get Buzzin)
1 tbs Paprika
1 tbs ground Cumin
500g Lean mince Beef/ Turkey
1 Beef Stock cube
1 tbs Worcestershire sauce
400g can of chopped tomatoes
1 tsp of Oregano
1 tbs of Honey ( local bee honey where possible)
2 tbsp tomato Puree
400g Can of mixed beans
Serve with Wholegrain brown rice , 75g (dried) per person or Cauliflower special rice and Soured Cream
Chop 1 large onion into small cubes, then cut 1 red pepper into cubes and peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add the coconut oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and stir frequently until the onions are soft and slightly translucent.
Add the garlic, red pepper, 1 tsp paprika and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up. Keep stirring it for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits.
Making the sauce. Put 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add. Tip in 1 tsp dried oregano and 1 tbsp Honey and add a good pinch of salt and pepper. Squirt in about 2 tbsp tomato puree and stir well.
Simmer it gently. Bring to the boil and stir leaving the lid on the pan.
Turn down the heat and leave it for 20 minutes. You should check occasionally and stir. If it starts to dry out add a couple of tablespoons of water and make sure that the heat is low enough. After simmering, the sauce of the mince mixture should look thick, moist and juicy.
Add 1 can of Mixed beans (400g can) to the chilli pot and 1 tbs Courageous Cock (Add more to get Buzzin), depending on your preferred heat level you may want to add more, however, you can always have the courageous cock to one side for people to add themselves.
Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water needed. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Serve with soured cream and plain boiled wholegrain brown rice or Cauliflower special rice (see the recipe for details).