This recipe is from the book and TV show Eat well for less Family feasts
It’s a great take on chilli with a difference, and makes a great week night meal for all the family.
I have tweaked this recipe to my own family tastes and what I had in the cupboard.
1 tbsp oil I use sunflower
1 large onion finely chopped
3 celery sticks finely chopped
1tsp medium or hot chilli powder
1tsp sweet paprika powder
1 tbsp tomato puree
450g lean mince beef
400g tin chopped tomatoes
400g tin kidney beans drained and rinsed
1 beef stock cube
salt and pepper
For the topping
i just used cheese and mozerrella But you can use 300g greek style Yoghurt
100g cheddar cheese
Heat a medium pan then add the oil, onions and celery. Cover with a lid and let sweat for 10 minutes until soft and golden.
Add the chilli powder and smoked paprika powder and cook for 1 min, then stir in the tomato puree and cook for another minute.
Add the mince beef, stirring well and breaking up any lumps of meat, Then cook over a medium heat for about 5 minutes until all brown.
Tip in the tomatoes and kidney beans, fill the tomato can with water and pour into the meat along with the oxo cube, give it a good pinch of salt and pepper.
Bring it to the boil then reduce to a medium heat and simmer for 15 – 20 minutes until it has thickened, stirring occasionally.
Meanwhile pre heat the oven to 200c/180c fan/gas 6 And bring a large pan of salty water to a boil, add the pasta and cook according to the packet.
Once cooked drain, Tip into the chilli beef mixture and mix altogether and spoon into an oven proof dish.
For the topping I sprinkled grated cheese all over and broke up mozzarella all over.
If you’re using the yoghurt mix it with 80g of the cheese and some paprika and a good pinch of salt and pepper.
Spoon all over the dish and finish with the rest of the cheese.
Bake in the oven for 15-20 mins until lightly browned bubbling around the edges.