Pork Mince Spicy Chilli

This easy pork and bean chilli is packed with flavour. Risi Bisi Rice adds body to the spiced chilli.

Sauté All vegetable for 3-4 minutes, add Pork mince and sauté for another 10 minutes to get the flavour out of the meat, then add Maggi liquid seasoning, Dark soya sauce, Oster Sauce and all-purpose seasoning, then add Pork stock and Red Kidney beans, then reduce to a rich consistency. Transfer to into gratin dish, then add cheddar on top of pork mince put in oven for 1-2 minute or until golden brown. Then add Piccalilli Pickles and Hot tomato Salsa and green onion as per the photograph.

Pork Mince Spicy Chilli

500 gram -Pork Mince
1 large Carrot fine dice
1 Courgette fine dice
2 Red onion fine dice
1 Bunch Green onion chopped
1 Red Bell Pepper
1 Tin Red Kidney Bean
4 dash Maggi liquid seasoning (to taste)
4 dash Dark Soya sauce (to taste)
4 dash Oster Sauce (to taste)
1 L Pork Stock Instant
3 Tbsp All-purpose seasoning to taste
150 grams Chopped Parsley
3-Scotch bonnet Pepper
25 grams Hot tomato Salsa
25 grams Piccalilli Pickle
50 grams grated Cheddar

Risi Bisi ( Rice and Peas)

Tbsps. Chopped parsley
1L beef broth (instant)
250 grams short grain rice
200 grams frozen peas
50 grams grated parmesan parsley for garnish

Preparation steps
Peel onion and chop finely. Heat 1 tablespoon butter in a skillet, saute until the onion is translucent.
Rinse the rice, and cook in the broth according to package directions, Stir in the thawed peas during the last few minutes of cooking time.

Season with salt and pepper , add the butter and Parmesan, fluffing with a fork. Serve with parsley.

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