Mini chilli beef pies
3 steps · 34 min total
- 01
Make the Chilli
Warm the sunflower oil in a pan over medium heat, then add the chopped onion. Cook for about 5 minutes, stirring occasionally, until it's softened and translucent. Stir in the hot chilli powder and ground cumin, and let them cook for just 1 minute until fragrant. Add the minced beef, breaking it up with a spoon, and cook for a few minutes until it's browned all over.
Pour in the tomato purée, beef stock, and a pinch of ground cinnamon. Stir everything together, bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes, until most of the liquid has evaporated and the chilli is thick. Stir in the kidney beans during the last 5 minutes of simmering.
Taste and adjust the seasoning if needed, then set the chilli aside to cool completely.
