 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This is a fantastic chilli with a really developed flavour, which it gets from my secret ingredient - coffee. Try it, it really packs a punch. Serve this chilli in baked potatoes or use it to fill soft tortillas. Ingredients:
1 teaspoon vegetable oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
2 red chilies, seeded and finely chopped |
500 g beef mince |
1 teaspoon chinese five spice powder |
400 g kidney beans, drained |
400 g chopped tomatoes |
150 ml strong black coffee |
salt & freshly ground black pepper |
6 taco shells |
Directions:
1. Heat the oil in a large pan and cook the onion, garlic and chillies for 3-4 minutes until begining to soften. Add the mince and five spice powder and cook for a further 3-4 minutes, stirring, until the meat begins to brown.
2. Add the kidney beans, tomatoes and coffee. Bring to the boil and simmer for 20 minutes until the mixture is thick and fairly dark. Season to taste.
3. Fill the taco shells with shredded lettuce, then pile in the chilli mixture. Top with a spoonful of soured cream, if liked and a shake of paprika and serve with a leafy green salad.
|
|