Beef Chilli With Herb Bread♥ ✽♥ Be sure

Beef Chilli With Herb Bread♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

4 – 6 people
1 hour 25 minutes

Prep Time:
10 – 15 minutes
Cook Time:
1 hour 10 minutes

1 large onion

1tbsp Solesta Olive Oil

500g beef mince

1 – 2 red chillies

1 large garlic clove

400g can Sweeet Harvest Chunky Chopped Tomatoes with Herbs

1 ½ tbsp Cucina Tomato Puree

400g can Sweet Harvest Red Kidney Beans

Sunnyhills twinpack Ready to Bake Baguettes

120g Greenvale Butter at room temperature

2tsp Stonemill Parsley

1 tsp Stonemill Oregano

2 x 250g Bilash Microwaveable Long Grain Rice

90g bag Baby Leaf Salad

4 tbsp Brooklea Natural Yoghurt

Pre heat the oven to 200°C/350°F/Gas Mark 6

Peel and chop the onion and sauté in the oil until soft. Add the minced beef and break up with a fork as it begins to brown. Remove the stalk and seeds from the chilli and then finely chop. Crush the garlic and add both to the pan. Stir in the chopped tomatoes and bring to the boil. Reduce the heat, cover and simmer gently for at least an hour. Stir in the drained red kidney beans and cook for a further 5 – 10 minutes.

Meanwhile mix the herbs into the butter. Slice the baguettes (almost all the way through) into around 8 -10 pieces. Carefully add around a teaspoon of butter into each cut. Cook in a preheated oven for 8 – 10mins.

Cook the rice in the microwave as directed on the pack.

Serve the chilli with the cooked rice, herb bread and salad leaves. Top each portion with natural yoghurt.

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