Easiest Way to Cook Delicious My Hot but Flavourful Chilli and Garlic Beef ☺

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My Hot but Flavourful Chilli and Garlic Beef ☺.

You can cook My Hot but Flavourful Chilli and Garlic Beef ☺ using 14 ingredients and 14 steps. Here is how you achieve that.

Ingredients of My Hot but Flavourful Chilli and Garlic Beef ☺

1. You need 1 knob of Butter.
2. Prepare 1 of medium onion, chopped.
3. Prepare 4 clove of Garlic Crushed.
4. It's 1 of red chilli pepper chopped.
5. Prepare 500 grams of Beef Mince.
6. You need 2 of chorizo sausage sliced.
7. It's 100 grams of Button mushrooms chopped.
8. Prepare 1 tbsp of Basil.
9. You need 1/4 cup of Red Wine.
10. Prepare 1 can of Tomatoes crushed.
11. It's to taste of salt & pepper.
12. Prepare 1 cup of Beef stock, one cup water add 1 beef stock cube/ boulion.
13. You need 1/4 cup of mixed coloured sweet peppers.
14. Prepare 2 tbsp of Tomato puree heaped.

My Hot but Flavourful Chilli and Garlic Beef ☺ step by step

1. Ingredients.
2. Melt the butter in a frying pan or deep based pan.
3. Add the onions fry for 1 minute.
4. Make a well in the middle then add the garlic and chili pepper to it. Fry for another minute mixing them together.
5. Add the mince beef and stir, fry until all the red has gone from the mince, takes about 5-10 minutes..
6. Add the chorizo all sliced up. Fry for a further 5 minutes. It may look a little greasy but it soaks up as more ingredients go in..
7. Add the mushrooms and fry for about 3 minutes.
8. Add the basil and stir in..
9. Make a well in the middle and pour in the wine, fry for 2 minutes then mix..
10. Add the tomatoes and mix well..
11. Add the salt & pepper and stir in. Turn down and cook on low for 10 minutes.
12. Add the stock bring to the boil and simmer for 20 minutes, stirring occasionally..
13. Lastly add the sweet peppers and the tomato puree. Stir and simmer for a further 5 minutes should be a lot thicker..
14. Add to Serving dish with a blob of sour cream in the middle. Serve in a bowl and chips on the side. Or in the middle of boiled rice..

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