Das Chilli des Kommandanten

Based on Nora's Beef and Rice Skillet, from Savoury Nothings

Taste tested and approved by Kat and Lindsey.

Serves about 4, depending on how large your appetite is.

Ingredients

Quantities are loose, so feel free to adjust.

• 500g Lean beef mince
• 2 Medium onions
• 2 Cloves of garlic
• 1 Red pepper
• 1 tin of kidney beans, drained
• 1 Packet of Fajita seasoning (I used Capsicana Chipotle and Smoked Cumin)
• 1tbs Tomato puree
• Half a pint or so of stock
• Rice (I used 2 microwave bags of Mexican spice) - pre-cook if needed.
• 1 Jar of Salsa (I used a 285g jar of Capsica Easy-Going Salsa)
• Cheese for topping (I used a mature cheddar, grated)
• A bag or two of corn chips
• Coleslaw, guacamole, sour cream - whatever you like as a side

Directions

1. Heat a large skillet, and put the oven on to pre-heat to 200C. Add a little oil or fat.
2. While the pan is heating, peel and finely dice the onions, and peel, crush, and chop the garlic.
3. Fry the onions until they start to soften and turn transparent. Whilst they're cooking, chop and seed the pepper.
4. Once the onions look good, add the garlic, give it a stir, and then add the mince.

Once the mince starts cooking, add the peppers, and mix well as it all cooks.

1. Add the fajita seasoning and the tomato puree, mixing them in well.
2. Once the mince has browned nicely, add the beans and stir in.
3. Add about half of the stock, stir, and let simmer until it looks good.
4. Whilst it's simmering, line the bottom of large casserole with the rice.
5. Once the chilli looks good, put it on top of the rice, and smooth it out.
6. Add as much of the stock as is needed, and then spread the salsa on top.
7. Place in the middle of the oven for half an hour or so
8. Plate up, and top with the grated cheese.

Serve with corn chips, etc.