Kerry’s famous Spicy Chilli Ingredients 500g lean mince or quorn if vegetarian. 1 red onion 3 cloves garlic Tin chopped tomatoes 3 fresh tomatoes 1 tin kidney beans 3/4 finger chillies depending in personal taste 1 sachet hot Mexican chilli mix 1/2 pint water Salt /pepper Tablespoon oil 250g basmati rice
Method: Heat oil, add 2 teaspoons of salt and 2 pinches pepper in a wok and add mince. Gently fry on low heat until brown. Add finely chopped garlic and chopped chillies and stir. Add finely chopped onion and drained kidney beans and stir in. Add freshly chopped tomatoes and sachet of chilli mix. Stir together and add chopped tinned tomatoes and ½ pint water, stir cover with foil and simmer on low heat for 20 minutes stirring occasionally. Serve with basmati rice and garnish with fresh chillies and sour cream if desired.