When I was at a colleague’s for dinner the other week she gave both her guests a couple of ghost chillies to take home. We were both warned about how spicy they were, and to treat them with due care!
I did end up using both chillies (though only the seeds of one), but the heat was dispersed through a whole lots of sauce and meat!
4 red onions, finely chopped
4 carrots, finely chopped
8 cloves garlic, finely chopped
2 rashers of bacon, all visible fat removed and chopped
2 ghost chillies, finely chopped*
2 450g packs of extra lean beef mince
2 400g tinned tomatoes
400g tin kidney beans, rinsed
400g tinned haricot beans, rinsed
Use a large heavy-based pot. Oil with Fry Light and place on a high heat. Add the onion and a splash over water, and cook with the lid on. When softened, add the carrots and garlic. Add another splash of water and cook on a medium heat with the lid on.
Fry the bacon in a heavy-based frying until cooked through. Add to the vege.
Add the chillies to pot, gradually, giving time for the chillies to cook through and flavour the other ingredients, before tasting as you go.
Brown the meat in the frying pan.* Add to the vege. Add the passata and tinned tomatoes.
Add seasoning as you see fit. I added lots of oregano, a touch of smoked paprika, a couple of splashes of Worcestershire sauce, and freshly cracked black pepper.
Bring to the boil and simmer for a few hours. Before serving, add the beans and heat through.
*Use gloves when handing the chillies, just to be on the safe side!! When handling chillies, always wash your hands before touching your face, eyes or ..um.. other delicate parts.
** Don’t over cook the beef – brown it until it is just coloured.
Slimming World Syns: this recipe is Syn FREE on Extra Easy (and the beans make it extra filling).