Easy. Need to start this 2 days before for the best results.
INGREDIENTS: For 2 People
250g Beef mince, 60g Black Beans, 130g Red Kidney Beans, 2 Cloves Garlic, ½ large onion, 12 cherry toms, ½ red pepper, ½ green pepper, ½ yellow pepper,1 red chilli, 1 green chilli, 2 teaspoons smoked paprika,1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon mixed herbs,1 oxo beef cube, 2 bay leafs, ½ glass red wine, 2 splash of Lea and Perrins Worcestershire sauce, 1 tin of chopped tomatoes, 1 tablespoon tomato puree, 1 cup of rice, Taco shells,1 pack cool doritos, 4 selection sauce dips.
Kitchen equipment you will need:
1 large saucepan
1 mixing bowl
1 medium saucepan
The black beans will need soaking over night in the mixing bowl in water.
Drain off any water from your black beans and wash thoroughly. Place into the medium pan and cover with water and bring to boil and let it simmer until the beans have just started to soften. Cool them down under cold water and drain off for later. Wash up and dry the bowl, you will need this for the mince in a minute. While you are waiting for the black beans to cook, this will give you time to cut the veg. Crush and chop as fine as you can the garlic, chop the onion into small pieces no bigger than the size of a 5p piece, cut the cherry toms in half, slice the red, green, and yellow peppers into strips about the width of a pencil, slice the chilli peppers lengthways and deseed, chop the chilli as fine as you can.
Fry the beef mince in half a teaspoon of olive oil until the meat is browned, add a good splash of Lea and Perrins Worcestershire sauce, then add salt and pepper to season and the sprinkle the oxo cube, fry this for a further minute and then add the half a glass of red wine, reduce the wine until all the liquid has almost gone. Take the pan of the heat and pour the contents of the pan into the mixing bowl. Place the pan back on the heat, add a teaspoon of olive oil and now fry the onions, the garlic, the cherry toms , the peppers for 4-5mins to get some colour into the veg. Now you need to add all the dry ingredients ( any order ), so 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon mixed herbs, 2 bay leafs, all the chopped chilli, 2 teaspoons smoked paprika. Give this a good stir and work all the flavour around the veg, add the tin of chopped toms and the beef mince into the pan. Squeeze a tablespoon of tomato puree and add a cup of water. Turn the heat down on the pan to the lowest possible and really gently simmer the chilli for 2 hours. You need to get the temperature right for the 2 hour simmer so you can leave it for that time, but you may need to stir occasionally to prevent your chilli sticking to the pan.
Once you have simmered and stirred you need to cover the chilli and put into a fridge and leave it for 24 hours for best results.
Pre-heat your oven to 200C. Put the chilli back on the heat, add your black beans, red kidney, heat and stir thoroughly. This would be a good time taste your chilli for your own personnel taste. Season as required, add Tabasco sauce for more punch in the chilli or if the chilli is a little too much then add soured cream and stir thoroughly. Put a pan of water on to boil and cook your rice. Put 4 taco shells into the oven and warm through. When the rice is cooked, drain off and place a good spoonful into the centre of the plate. Arrange the taco shells on top of the rice and add a little more rice into the bottom of the taco shell. Now spoon a generous amount of chilli into the tacos. Arrange the Doritos around the plate and enjoy!