I do like a bit of chilli but can never order it from a menu when I am eating out as it always has onions and garlic in, which do not agree with me at all. If you are OK with onions and garlic, please feel free to add them to this dish.

I like the versatility of Chilli, as you can have enjoy it traditionally, with rice. Or you can spread it over the top of a jacket potato which is one of my favourite ways to eat chilli.

Another way of enjoying chilli is in my Texan Salad Receips as part of a sharing platter, OR as a dip for nachos. Another favourite. Plus of course any leftovers can be used as the base for a Spicy Sheppherds Pie, which I often use Sweet Potatoes for the topping.

Either way, the more you make, the more creative you can be wiht it. And of course if you can’t use it up, you can freeze a portion for future use.

Print Recipe
Chilli
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
Instructions
  1. Heat the oil in a pan and brown the mince.
  2. Whilst this is browning, chop the pepper and celery into small pieces.
  3. Remove the mince and leave to one side, using fresh oil cook the pepper and celery and add in the spices.
  4. Re-add the mince meat, add the tomatoes and simmer for 10 minutes.
  5. Once cooked, garnish with the fresh basil and serve however you fancy it today.
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