- 2 medium onions
- 2 cloves garlic
- 2 medium carrots
- 2 sticks celery
- 2 red peppers
- Olive oil 1 heaped tsp chilli powder
- 1 heaped tsp ground Cumin
- 1 heaped tsp ground Cinnamon
- 50ml Culley’s Chipotle Sauce
- Sea salt
- Freshly ground black pepper
- 400g tinned chickpeas
- 400g tinned red kidney beans
- 2 x 400 g tinned chopped tomatoes
- 500g quality minced beef
- 1 small bunch fresh coriander
- 2 Tbsps balsamic vinegar
- 400g basmati rice
- 500g natural yoghurt
- 230g guacamole
- 1 lime
Peel and finely chop the onions, garlic, carrots and celery. Halve the red peppers, remove the stalks and seeds and roughly chop.
Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables.
Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.
Add the drained chickpeas, drained kidney beans, Culley’s Chipotle Sauce and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan.
Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in.
Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer for about an hour, stirring every now and again.
This is fantastic served with fluffy rice, a nice hunk of fresh crusty bread, over a jacket potato or with couscous.
Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves.