About us Companion Cookbook Nigel's Amazing Chilli Recipe Chilli is a family favourite right? Why not cook this delicious Chilli recipe made by Nigel, one of our Companions. It's packed with flavour and spice, so why not make a little bit extra and have it as an easy lunch too! This dish can also be easily adapted to use Quorn mince or added beans for vegetarians and vegans. Recipe makes - 5-6 portions Preparation time - 10 minutes Total cooking time - 45 minutes Ingredients 500g of Minced Beef 2-3 White Onions 2-3 Mixed Bell Peppers 4-5 Cloves of Garlic 3 Assorted Chillies (Mixed Chillies, Red Chillies, Scotch Bonnet Chillies) 2 Tins of Chopped Tomatoes 1 Tin of Red Kidney Beans 1 Tablespoon of Tomato Puree 1 Teaspoon of Oregano Salt and Pepper to taste A drizzle of Vegetable oil Step 1 - Prepare the vegetables Firstly, take the onions and remove both ends, skin and one layer of onion. Then cut the onion in half, then into thin slices keeping hold of the onion whilst you slice it. Then slice in the opposite direction to make small pieces. Then take the bell peppers and cut them into small chunks. After that, take the cloves of garlic and chop them roughly or grate the cloves into a paste if you prefer, then set aside with the other ingredients. Lastly, take your selection of chillies and cut in half and remove the seeds. Then chop them into thin slices or tiny pieces if you prefer. Top Tip: The seeds carry a lot of the heat therefore be mindful of how many seeds you keep on. Once you have finished handling the chillies it is important you thoroughly wash your hands as chillies can cause irritation. Step 2 - Start cooking Get a large pan and place it on the hob on a medium-low heat. Add some oil to the pan and leave for a minute to heat up. Then add the diced onions and finely chopped garlic to the pan and sweat off for around 5 minutes until the onions have gone a translucent colour. Then add in the slices of fresh chilli and stir in the pan for a minute. Next add the minced beef to the pan and turn the heat up slightly to a medium heat. Cook for around 10 minutes, stirring every few minutes to ensure the meat doesn't stick to the bottom of the pan. Step 3 - Add in the tomatoes Once the meat has browned in colour add in the chopped tomatoes and tomato puree. When you have poured the contents of the tin into the pan, add a little cold water to the tin and swill off any tomato juice left in the tin and add it to the pan. Stir to combine with the meat and juices and simmer for a further 5 minutes. Step 4 - Add in the rest of the ingredients Now it's time to add in the diced peppers, red kidney beans, oregano and black pepper. Place into the pan and stir, then place the lid onto the pan and turn the heat down to a medium-low heat and leave to simmer for around 20 minutes. The longer you leave the chilli to simmer to deeper the depth of flavour will be and the thicker the sauce will become, as seen in the two pictures below. Step 5 - Taste After around 20-30 minutes take the lid off the pan and give it a good stir. The sauce should have thickened and slightly changed its depth of colour. Have a taste of the chilli to see if the heat is correct for you and if you need to add any further heat or seasoning. At this point we added some salt, black pepper, oregano and fresh slices of garlic. Step 6 - Serve Now all that's left to do is eat! Serve the Beef Chilli with boiled rice. Why not add some tortilla chips for a treat. Thank you for using this recipe made by Nigel one of our Companions, we hope you enjoy trying this delicious dish! Send us a picture of your Beef Chilli and we'll feature it on our Social Media! We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * Images taken for this recipe were taken whilst cooking the dish for 20+ Companions. Images do not represent quantities that should be expected when cooking this recipe.