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Step-by-Step Guide to Prepare Ultimate Cowboys Chilli With Crispy Sweet Potato Toppers
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A bit of a hodgepodge of what I could find in the cupboards to go with my beef mince. I used cannellini beans because I didn’t have kidney beans and chicken stock because I didn’t have beef stock (which is why it’s a bit blonde)! But it worked out full of flavour and for a mainly store cupboard meal, I’m pretty pleased with it. #budgetbasics
Elements and spices that have to be Get to make Cowboys Chilli With Crispy Sweet Potato Toppers:
- 1 tsp hot chilli powder
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp cocoa powder (optional)
- 1/2 tsp salt
- 1 onion
- 3 garlic cloves
- 400 g tinned tomatoes
- 2 tbsp tomato purée
- 400 mls beef stock (or chicken if like me you don’t have beef)
- 400 g tin cannellini beans
- 500 g beef mince
- 1 tsp caster sugar
- 1 tsp dried oregano
- 2 tsp corn flour in a little water
- 1 large sweet potato, cubed
- 12 tsp smoked paprika
Steps to make to make Cowboys Chilli With Crispy Sweet Potato Toppers
- Mix the first 5 spices on the list in a little bowl ready to use.
- Gently fry the chopped onion and crushed garlic in a good sized saucepan for about 10 minutes. Then add the spice mix and stir well to coat the onions.
- Add the beef to the pan and brown over a medium heat until the meat is nearly cooked through.
- Then add the rest of the ingredients apart from the sweet potatoes and smoked paprika. Stir and simmer for 50 minutes.
- While the chilli is cooking, dice the sweet potatoes, drizzle with oil and sprinkle with paprika. Roast in the oven at 200 C for about 30 minutes until nice and crispy.
- Serve the chilli topped with the sweet potatoes 😍
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