Chilli Con Carne Peppers
1 onion peeled and diced.
4tbsps olive oil
1tbsp finely chopped medium-hot red chilli
4 garlic cloves peeled and chopped
1 heaped tsp ground cumin
80g minced beef
150ml red wine
1 can chopped tomatoes
1 tbsp tomato puree
150 ml beef stock
1 can kidney beans drained and rinsed
6 red peppers halved
To make the chilli
Put onion on the pan and fry with the chilli, oregano and cumin until soft and glossy. Add the minced beef and fry until it changes colour. Add wine, tomatoes and tomatoe puree and season with salt. Simmer for an hour adding a splash of stock every now and again to prevent it drying out. Stir in beans and allow to rest.
Preheat the oven to 220. Halve peppers and arrange on a roasting dish. Drizzle with oil and roast for 30 minutes. Remove and fill with chilli mixture. Return to oven for another 15 mins. Serve hot .
These would be great to serve at an autumn dinner party as an appetizer. I used mine as part of a main course served with a mexican style rice which complimented the flavours perfectly! The kids might prefer the chilli mixture on a bed of plain rice. Happy cooking!!