Spicy Chilli Mince
- Preparation and cooking time
- Total time
- Including prep time
- Easy
- Serves 4
Ingredients
- 1 tbsp cooking oil (light olive oil)
- 3lbs steak mince
- 1 lge onion
- 3 sticks celery diced
- 2 carrots all finely diced
- 2 cloves garlic crushed
- 2 tins tomatoes
- Half can of milk
- 1 tsp Marmite
- 1 tbsp Lea & Perrins
- 1 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp chilli powder
- 2 Bay leaves
- 1 tsp thyme
- Large glass of red wine (merlot, carmenere, cab sav)
- Salt and Pepper
- Squeeze of Tomato Ketchup
- Fresh chilli chopped (optional)
Method
- STEP 1Brown mince in small batches and if there is any, drain liquid into cup each time. Put cup in fridge and when fat is solidified, spoon off and reserve mince juices.
- STEP 2Gently fry the cumin, corriander and chilli powder in oil for a couple of minutes then add tomato puree and cook out for a few minutes.
- STEP 3Add onion, celery, carrot and garlic and sweat with lid on for 10 mins. Add browned mince and stir through. Add wine and reduce. Add tomatoes, milk, Marmite, mince juices, herbs, ketchup and lea and perrins. Simmer slowly for about 2/3 hours (taking lid of last 30 mins to reduce).
- STEP 4After 2/3 hours of gentle simmering, the finished mince should have little liquid. Season well with salt and pepper.
- STEP 5Add fresh chillies/dried chilli flakes to taste.
