The next ingredient from our Pepper and Chilli Around The World Collection to get its own recipe is Fenix Chilli a brilliant sweet Italian pepper. It’s a slightly unusual chilli recipe as it includes sausage meat so may not be to everyone’s taste. If you’re vegetarian you can try replacing both mince & sausage meat with a vegetarian mince such as Quorn. Give it a go and let us know how you get on with it.
Ingredients (serves 6 so makes quite a lot!)
500g minced beef
250g sausage meat
1 can chopped tomatoes
A generous dollop of tomato puree
1 large onion
2 Fenix chillies & 1 large Worldbeater pepper (from your collection)
200ml water
1 stick celery
300ml hot beef stock
1 tablespoon Italian seasoning
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 can kidney beans
4-5 mushrooms
2 Courgettes
Fresh parsley
Directions
Chop all the vegetables & herbs.
Cook beef and sausage meat in a large pan or wok over a medium heat. In another pan, combine the rest of the ingredients except kidney beans, mushrooms, courgettes and parsley. Drain the meat and add to the rest of the mixture. Cover and cook on low for 6 hours or until vegetables are tender. Add the kidney beans, mushrooms, courgette and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Serve and enjoy!
