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Spicy Chilli Graveyard Dip

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Put a Halloween twist on your dinner with this spooky recipe using Scotch Beef.

How to cook & Ingredients

10 minutes
1 hour 40 minutes
Serves 6

Ingredients 

500 g lean Scotch Beef PGI mince

1 large onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

2 garlic cloves, peeled and crushed

1 heaped tsp hot chilli powder

1 tsp paprika

1 tsp ground cumin

1 tbsp vegetable oil

300 ml beef stock

400 g can chopped tomatoes

2 tbsp tomato puree

410 g red kidney beans

Fresh chives to garnish

Wholemeal tortillas

Cayenne pepper

Salt & pepper

Cooking Method

watch how

  • In a hot pan add the oil and chopped onions and cook for a couple of mins.

    1
  • Add chopped celery and carrot. Cook for another 5 minutes.

    2
  • Add minced beef and allow to brown at a high heat. Add spices and let flavours infuse.

    3
  • Add tomato puree and cook through for a minute. Then add the chopped tomatoes and hot beef stock and bring to the boil. Reduce heat and simmer gently for around 1 hour.

    4
  • Add the drained kidney beans and cook for another 20-30 minutes.

    5
  • Meanwhile cut out the ghosts and gravestones from wholemeal tortillas. Brush with a little oil and sprinkle on some cayenne pepper then bake in a preheated oven at 180°C/160°C Fan for 4-6 minutes until golden brown and crispy.

    6
  • Serve in the chilli with chopped coriander and soured cream on top.

    7
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