Mega Immune Busting Chilli with Skin on Baby Chips and Garlic and Chive Mayonnaise

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6 people
Meal course
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2 medium
Red onion - peeled and roughly chopped
1 tbsp
Olive oil
500 grams
Lean beef steak mince
2 medium
Red chilli - deseeded and finely chopped
2 whole
Garlic clove - peeled and finely chopped
1 medium
Courgette - finely chopped
1 medium
Carrot - peeled and finely chopped
150 grams
Mix of colourful peppers - finely sliced
3 whole
Celery stalk - strings removed and finely chopped
1/2 tsp
Ground cinnamon
3 tsp
Ground cumin
1 tsp
Smoked paprika
2 tsp
Chilli powder
150 ml
Red wine
1 1/2 tbsp
Worcestershire Sauce
400 g tin
Chopped tomatoes
300 ml
Beef stock
2 tbsp
Tomato Puree
800 g tin
Kidney beans
150 grams
Mushrooms - sliced
2 handful
1 .
For the chips
750 grams
Baby washed potatoes - cut into quarters lengthways
2 tbsp
Corn oil
3 medium
Garlic cloves - left whole
2 Sprig
1 Twist
2 .
For the mayo
2 whole
Garlic clove - peeled and finely chopped
2 1/2 tbsp
1/2 whole
Lemon - Juice
1/2 tbsp
Chives - finely chopped
Mega Immune Busting Chilli with Skin on Baby Chips and Garlic and Chive Mayonnaise
  1. Oven to 180’C
  2. Fry the red onions in a large pan (I use a Le Creuset) until soft and then add the mince, stirring until it has turned brown. Add the chilli, garlic and the vegetables and stir until well mixed. Leave to fry off for about 5 minutes, stirring occasionally so that it does not stick. Add spiced and coat the mixture well, stirring for 2 minutes. Add the red wine and simmer until it is almost all soaked into the mixture.
  3. Add the remaining ingredients, bring to the boil and then cover and cook in the oven for an hour and a half until the mixture is really thick. When you remove it, add the sweetcorn and leave to stand for 5-10 minutes.
  4. Meanwhile to make the chips, place the potatoes, garlic cloves and rosemary in a roasting tin mixed well with the olive oil and a good helping of salt. Cover with foil and roast for 20minutes, after this time uncover, discard the rosemary and keep the garlic to use this for the mayo. Put the potatoes back in the oven for 20-35 minutes, flipping over half way through until they are good and crispy.
  5. To make the mayonnaise, use the garlic cloves from the chip roasting pan and mash them together with the mayo, lemon juice and chives until it is well combined.

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