Spicy Chilli Mince
This hearty and flavorful mince recipe combines tender steak mince with a rich and aromatic blend of vegetables, herbs, spices, and a touch of wine. The slow simmering process results in a deliciously thick and savory sauce that pairs perfectly with your favorite pasta for a comforting meal. Embark on a culinary journey with this comforting and satisfying dish that will surely become a family favorite.
— Constant Cookbook
Ingredients
- 1 tbsp cooking oil (light olive oil)
- 3lbs steak mince
- 1 lge onion
- 3 sticks celery diced
- 2 carrots all finely diced
- 2 cloves garlic crushed
- 2 tins tomatoes
- Half can of milk
- 1 tsp Marmite
- 1 tbsp Lea & Perrins
- 1 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp chilli powder
- 2 Bay leaves
- 1 tsp thyme
- Large glass of red wine (merlot, carmenere, cab sav)
- Salt and Pepper
- Squeeze of Tomato Ketchup
- Fresh chilli chopped (optional)
Instructions
- Brown mince in small batches and if there is any, drain liquid into cup each time. Put cup in fridge and when fat is solidified, spoon off and reserve mince juices.
- Gently fry the cumin, corriander and chilli powder in oil for a couple of minutes then add tomato puree and cook out for a few minutes.
- Add onion, celery, carrot and garlic and sweat with lid on for 10 mins. Add browned mince and stir through. Add wine and reduce. Add tomatoes, milk, Marmite, mince juices, herbs, ketchup and lea and perrins. Simmer slowly for about 2/3 hours (taking lid of last 30 mins to reduce).
- After 2/3 hours of gentle simmering, the finished mince should have little liquid. Season well with salt and pepper.
- Add fresh chillies/dried chilli flakes to taste.
Yield
Serves 4
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