Originally Posted by I love Ellie:
“I've posted this before, but I'll do so again.
This is my recipe. It's hot, but it's a slowburner on the back of the throat, rather than a screecher off the tongue.
2 green peppers, diced.
2 medium onions, chopped.
500g beef mince.
1 x 400g can chopped tomatoes.
1 tbsp tomato puree.
4 or 5 mushrooms, chopped.
1 tin red kidney beans in water (NOT chilli sauce), drained.
2 beef stock cubes (e.g. Oxo)
Tabasco.
1 glass red wine (drink another glass or two whilst making this!).
Spice/herb mixture -
2 tbsp chilli powder.
1 tsp cumin.
1 tsp cocoa powder.
1-2 tsp oregano.
1 tsp cayenne pepper.
Medium heat some olive oil in a big pan.
Add peppers and onions, cook until the onions are translucent (don't brown them like hot dog onions).
Add the mince, cook till brown.
Add the can of tomatoes, stir and let bubble for a couple of minutes.
Add the tomato puree, stir until thickened a bit.
Add the spice/herb mixture, stir in, cook for a couple of minutes.
Add the mushrooms and cook for a couple of minutes.
Tip in the drained kidney beans, stir to mix in.
Crumble in the 2 stock cubes. Stir to mix in.
Add a few dashes of Tabasco.
Add the glass of red wine.
Stir it all up to get it mixed.
Simmer on a very low heat for 1 hour.”
Sounds like a very good recipe I will give it a go at the weekend

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One question: Do the stock cubes amalgamate properly into the recipe? I only ask because I tried a recipe given on here a little while ago into which an Oxo had to be crumbled without dissolving it first and couldn't get it to blend into the other ingredients properly and it spoilt the dish

. Thanks

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