1 Red Pepper (peeled, deseeded and chopped into chunks)
1 Green Pepper (peeled, deseeded and chopped into chunks)
1 can Kidney Beans (drained)
1 can Chopped Tomatoes
1 tablespoon Heinz Tomato Ketchup
2 teaspoons Heinz Barbecue Sauce
1-3 teaspoon Chilli Powder
1 teaspoon Dried Oregano
Salt and Pepper to taste
250g Lean mince
1 packet Chipolata Sausages (If you want to make 'fingers')
1-2 hot red chillies (deseeded - this will make a hotter and deeper chilli)
Brown the onion and garlic in the oil and remove from the pan
Brown the peppers - keeping a few red pepper pieces to one side if you want to make fingers
Brown all the mince in batches - don't put too much into the pan at once as you want it to fry not stew.
Sprinkle over the oregano and chilli powder and stir to mix well. If you are using fresh chilli add at this time
Return the onions, garlic and peppers to the pan
Stir through the tomato sauce, tinned tomatoes and barbecue sauce.
Bring to a gentle simmer on the hob, then add in the kidney beans
Cook for 45 minutes on a low heat, adding water if the mixture looks too dry
Taste and adjust seasoning. You can add more chilli at this stage, but of course, you can't take it away - so if you are not sure it is a good idea to use just a teaspoon at the start.
Meanwhile, if you are making witches fingers, pop the chipolata sausages in a hot oven for about 15 minutes, turning till they are brown all over
Make the fingernails with small bits of red pepper. You can push them into the sausages by making a small cut with a knife about half a cm from the top. Keep them in a warm oven until ready to serve
Serve the chilli topped with the witches fingers and with rice or nachos on the side. If you are using whole chilli its a good idea to remove them before serving!
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