chilli with wedge potatoes


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Cooking receipe to make chilli with wedge potatoes under category Aga Recipes. You may find some video clips related to this receipe below.

chilli with wedge potatoes

5 tbsp olive oil

225g onions peeled and finely chopped

3 celery sticks finely chopped

2 red chillies seeded and finely chopped 900g good quality lean minced beef

2 tsp hot chilli powder to taste

1 tsp ground cumin

1 tbsp tomato puree

2 tsp soft dark brown sugar

2 tbsp worcestershire sauce

1 tbsp dried oregano

300ml beef stock

two 400g cans chopped tomatoes

400g can red kidney beans drained and rinsed

1.1 kg potatoes scrubbed

salt and freshly ground black pepper

To serve

greek style yogurt

Heat 2 tbsp olive oil in a large flameproof casserole on the boiling platethen add the onion celery and chillies.

Stir then cook on the floor of the roasting ovenfor about 10 minutes until the onion is beginning to soften.

Place the casserole on the boiling plateadd the minced beef and fry for 1 to 2 minutes.

Return to the floor of the roasting ovenfor a further 10 to 15 minutes or until the meat is beginning to brown stirring from time to time.

Stir in the chilli powder ground cumin and tomato puree and fry on the boiling platefor 30 seconds.

Add the sugar worcestershire sauce oregano beef stock chopped tomatoes and drained kidney beans.

Bring to the boil.

Cover the casserole with a tightfitting lid place on the grid shelf on the floor of the roasting ovenand cook for about 50 minutes.

Meanwhile cut the potatoes into wedges and toss in the remaining olive oil.

Place in the large roasting tin and season with plenty of salt and pepper.

Hang the tin from the top set of runners in the roasting ovenfor 35 minutes before the chilli will be ready.

Cook until the potatoes are golden brown.

Skim off the fat from the surface of the chilli.

Check the seasoning.

Serve in bowls topped with a dollop of yogurtand accompanied by the potato wedges.

If necessary take the chilli out of the ovenkeep warm in the simmering ovenand give the potatoes a further 10 minutes cooking. This warming family supper dish is perfect for chilly evenings. Crisp roast potato wedges and thick creamy yogurt are the ideal accompaniments.

Serves 6

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