Spaghetti/Chilli
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serves:
8
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yield:
8 plates
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ready in:
4 hours
(1 hour
Prep
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3 hours
Cook)
This is a great recipe I got from my mum. If you don't like chilli, skip that step or do both. My guy likes chilli but I don't, so I take some out for spaghetti sauce before adding the powder and beans.
ingredients
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450g (1lb) mince
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1 bottle of flavoured passata sauce (with basil or onion and garlic)
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1 can chopped tomatoes
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1 onion, finely chopped
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1 green pepper
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mushrooms
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1/2 pot water
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2 cans double concentrate tomato puree
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2 cans dark kidney beans
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2 (40g) packages of chilli con carne mix (such as Colman's or Schwartz)
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1 tbsp hot chilli powder
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2 jalapeno peppers (optional) chopped
preparation method
- For the spaghetti sauce, place meat in a pot and add water and chopped onion. Leave to boil and let sit overnight (you don't have to leave overnight, but sauce thickens better).
- The next day, scoop off fat and turn stove on to medium heat.
- Add the spaghetti sauce and tomatoes. Let simmer, then add both cans of tomato paste. Plop in the peppers and mushrooms after dicing them.
- For chilli, add two cans of kidney beans and let them cook in the sauce. Then add chilli seasoning and hot chilli powder.
- Serve over pasta, or in a bowl. Try not to scrape the bottom of the pot when serving as there might be burned sauce at the bottom. A lot of work but it's worth it!