- Heat the oil in a frying pan and add the minced beef, cook for a few minutes until browned.
- Add the onion, garlic and chilli, and fry for a few minutes until the onion is softened.
- Add the remaining ingredients, stir well and bring to the boil. Lower the heat and place a lid on the pan.
- Cook for approximately 35 minutes, until it is a fairly thick consistency.
- While the chilli is cooking, prepare the salsa by mixing all the ingredients together.
- Serve the chilli with rice or jacket sweet potatoes, salsa and a dollop of soured cream.
Welsh Beef chilli with jacket sweet potato and tomato salsa
- Prep time 25 mins
- Cook time 45 mins
- Serves 4
Ingredients
- 450g lean minced PGI Welsh Beef
- ½ tbsp oil
- 1 onion, peeled and roughly chopped
- 1 red chilli, deseeded and sliced (optional)
- 2 garlic cloves
- 400g can chopped tomatoes
- 400g can kidney beans, drained and rinsed
- 1 red pepper, deseeded and diced
- 1 yellow pepper, deseeded and diced
- 150ml passata
- 150ml beef stock
- 2 tsp mild chilli powder (or hot)
For the tomato salsa:
- 2 fresh tomatoes, diced
- 1 green pepper, deseeded and finely diced
- 1 spring onion, sliced
- Handful fresh coriander, chopped
- Reduced fat soured cream, to serve