Phil Culmer: Adjusted formatting

2025-03-27T19:20:51Z

Adjusted formatting

← Older revision		Revision as of 20:20, 27 March 2025
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	# Fry the onions until they start to soften and turn transparent. Whilst they're cooking, chop and seed the pepper.		# Fry the onions until they start to soften and turn transparent. Whilst they're cooking, chop and seed the pepper.
	# Once the onions look good, add the garlic, give it a stir, and then add the mince.		# 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.		# Once the mince starts cooking, add the peppers, and mix well as it all cooks.
	# Add the fajita seasoning and the tomato puree, mixing them in well.		# Add the fajita seasoning and the tomato puree, mixing them in well.
	# Once the mince has browned nicely, add the beans and stir in.		# Once the mince has browned nicely, add the beans and stir in.

Phil Culmer: Created page

2025-03-27T19:19:28Z

Created page

Páàjì titun

[[Category: Main Courses]]
Based on [https://www.savorynothings.com/mexican-beef-and-rice-skillet/ Nora's Beef and Rice Skillet], from [https://www.savorynothings.com 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 =
# Heat a large skillet, and put the oven on to pre-heat to 200C. Add a little oil or fat.
# While the pan is heating, peel and finely dice the onions, and peel, crush, and chop the garlic.
# Fry the onions until they start to soften and turn transparent. Whilst they're cooking, chop and seed the pepper.
# 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.
# Add the fajita seasoning and the tomato puree, mixing them in well.
# Once the mince has browned nicely, add the beans and stir in.
# Add about half of the stock, stir, and let simmer until it looks good.
# Whilst it's simmering, line the bottom of large casserole with the rice.
# Once the chilli looks good, put it on top of the rice, and smooth it out.
# Add as much of the stock as is needed, and then spread the salsa on top.
# Place in the middle of the oven for half an hour or so
# Plate up, and top with the grated cheese.

Serve with corn chips, etc.

Das Chilli des Kommandanten - Revision history

Phil Culmer: Adjusted formatting

Phil Culmer: Created page