Yale Chilli

This marvellous mixture is the type of dish that can be prepared for unexpected guests or for the family when economy is the order of the day! Serve with mashed potatoes or rice, Bean Salad and chilled lager.

3 tablespoons vegetable oil

1 large onion, finely chopped

2 celery stalks, trimmed and chopped

1 green pepper, white pith removed, seeded and chopped

2 garlic cloves, crushed

2 lb. minced beef

14 oz. canned peeled tomatoes, with the can juice reserved

5 oz. tomato puree

1 teaspoon hot chilli powder

14 oz. canned kidney beans, drained

2 medium-sized cooking apples, cored and chopped

2 oz. prunes, stoned and chopped

2 tablespoons slivered almonds

4 oz. frozen French beans, thawed and chopped

½ teaspoon salt

½ teaspoon grated nutmeg

In a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion, celery, green pepper and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the minced beef and continue to fry, stirring frequently, for 5 minutes or until it loses its pinkness.

Add all of the remaining ingredients and stir well to mix. Bring the liquid to the boil. Reduce the heat to low, cover and simmer the mixture for 30 minutes. Uncover the pan and continue to simmer for a further 10 minutes.

Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

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