500g mince beef (or turkey if you want to be healthy)
1 Large Onion
1 400g Can Kidney Beans
1 400g Can Chopped Tomatoes
150ml STRONG Black Coffee
1 Teaspoon Chilli Powder
1 Teaspoon of Chinese 5 Spice Powder
1 Pack of ready to serve Tacos
Dash of Oil
Salad to garnish
Maybe some Soured Cream with a sprinkle of Paprika on top
Equipment
1 SHARP Knife
1 Chopping Board
1 Can Opener
1 Large Frying Pan/Wok
1 Plastic/Wooden Spatula
The Good Bit
- Heat the oil in your pad/wok, whilst that is warming, chopped your onion into small pieces and open all your cans.
- Add the onion to the pan/wok and cook until it begins to go clear and feels soft when pressed with the spatula, 5 minutes, add the meat the chilli and 5 spice powder and cook until the meat is brown, 5 minutes.
- Now add the kidney beans, tomatoes and the hot black coffee and leave to simmer for about 20 minutes, this will look thicker and a lot darker than the chilli I have already made (if you have made that) due to the coffee, it also has a very authentic rustic taste.
- Heat the tacos to the packet instructions, only a few seconds in a microwave, for best results oven warm.
- Serve 2 taco shells on a bed of lettuce with a healthy dollop of the chilli mix next to it and at the side of the plate a good spoonful of soured cream sprinkled with paprika.
- I also like to add sliced tomatoes to the plate, it gives it more colour and also when eaten can take the heat out of the chilli (because I like my chilli hot!)
