This chilli is very mild because the children eat it but if you like your chilli hot like I do add an extra tablespoon of chilli powder or to your taste. This recipe does us two meals and we serve it with either baked potato or rice, I’ve really gone off rice lately and prefer potato or quinoa instead. The coleslaw can be made as the original or you could add in some apple and celery if that’s what you like. We have to make both kinds because I love the apple and celery whereas my hubby prefers the original, we would only make the coleslaw if we were having baked potato but of course you could try it with the rice or however you prefer to eat your chilli!
For the Chilli…
2 red onions chopped
2 tsp chilli powder
2 tsp cinnamon
2tsp garlic powder
1 tsp all spice
2 TBS apple cider vinegar
2 tins chopped tomatoes
2 cups water or 6 if using crock pot
2 cups of cooked kidney beans
You can cook this on a stove top or in a crock pot
Brown the mince and onions add to the crock pot if using along with all the other ingredients except the kidney beans, add these in an hour before serving
On the stove add the spices and black pepper to th mince and onions and cook for about a minute
Add the rest of the ingredients and simmer for 20-30 minutes
Serve with rice or baked potato.
For the Coleslaw..
Half head of white cabbage
1 large carrot grated
1/2 small-meduim red onion diced
2TBS Apple cider vinegar
1/2 cup Mayonnaise
1/2 cup Sour cream
3 TBS organic sugar
2 organic gala apples (optional)
1 stick organic celery (optional)
Mix Mayo, sour cream, vinegar, sugar and black pepper in a bowl and add cabbage, carrot and onion (Apple and celery if using) mix well and refrigerate.