4 – 6 servings
• 1 kg topside mince
•1 1/2 cups kidney beans (soaked, cooked and rinsed)
•7 tomatoes chopped
•1 medium jalapeno chili without seeds, finely chopped
•1 1/2 tablespoons chili powder
•2 cups chopped onions
•2 cups Wellington tomato sauce
•1/4 cup coconut cream
•1/4 cup goats cheddar cheese (grated)
•2 tablespoons garlic cloves (minced)
•2 teaspoons ground cumin
- Heat a pot, then add the ground beef. Cook, stirring and breaking up the meat until it turns brown (make sure it doesn’t burn). Drain the excess fat and leave just a small amount to cook the onions in.
- Add the onions and cook for five minutes. Mix in the garlic and jalapeno and cook until tender. Stir in the chili powder and cumin and continue to cook until it becomes fragrant.
- Stir in the crushed tomatoes and then the tomato sauce, and let it simmer for about 30 minutes.
- Add the beans and continue to cook uncovered until the meat and beans become very tender and the chili turns thick (about 30 minutes more).