Beef Chilli With Herb Bread♥
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4 – 6 people
1 hour 25 minutes
10 – 15 minutes
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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