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Chili with Crispy Paprika Croutons
Courtesy of Flour Advisory Bureau
Servings: 4
Prep Time: 15 Min.
Cook Time: 70 Min.
What you need:
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+ 2 Tbsp. vegetable oil
+ 1 large onion
+ 1 red bell pepper, chopped
+ 1 lb. ground beef
+ 1 Tbsp. flour
+ 14 oz. can chopped tomatoes
+ 1 1/4 c. beef stock
+ 1 Tbsp. tomato puree
+ 1 Tbsp. mild chili powder
+ 1 Tbsp. dark brown sugar
+ 14 oz. can red kidney beans, drained
+ 4 Tbsp. vegetable oil
+ 1/2 tsp. paprika
+ 1/4 tsp. chili powder
+ 2 cloves garlic, crushed
+ 3 slices bread, (white, brown, or wholegrain) cut into cubes
+ fresh coriander
+ sour cream (optional)
What to do:
1. Soften onion and red pepper in the oil; add ground beef and brown quickly.
2. Stir in flour and then add tomatoes, stock, tomato puree, chili powder, sugar and kidney beans. Bring to the boil and then simmer gently for 1hr. Season with black pepper.
3. For the croutons, heat the oil in a large fry pan and add the paprika, chili powder and garlic. Add the bread cubes and toss until well coated. Place on a baking tray in a hot oven until golden.
4. Serve chili topped with croutons, chopped coriander and sour cream.