This one is for our dear friends Alf and Rachel. A good ole wholesome chilli with a pretty simple recipe.
Cook time : 1 hour 30 minutes
Ingredients
- 750 grams Mince beef up to 15% fat is fine.
- 2 medium onions, finely chopped
- 3-4 cloves garlic, finely chopped
- 2 cubes beef stock
- 2 cans chopped tomatoes
- 2 cans kidney beans
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin powder
- 1½ tsp paprika powder
- ½ tsp chilli powder
- ¼ cup wine optional
- 2 tbsp Worchester sauce optional
Instructions
- Heat 4 tablespoons of oil in a large pot on medium heat and throw in the onions. We're going to sauté the onions, not brown them. So just until they start going soft throw in the garlic and cook for another minute or so, stirring all the time.
- Turn the heat up a little and throw in the mince and the spices, cumin, paprika, black pepper and chilli powder. Cook until the meat is browned, breaking apart any lumps as it cooks.
- Once the beef is starting to dry out make up a cup of stock with boiling water and throw in.
- Once that is starting to dry again, you can optionally throw in ¼ cup of red wine or a 2 tablespoons of Worchester sauce. Don't worry if you don't have any handy, the recipe works just as well without. Cook that through for 5 minutes.
- Next we're going to add the tomatoes. I like to zap them in a food processor first as I don't like the lumps. Turn the pot up to high now so we can get it back up to temperature.
- Once that is boiling again drain 2 cans of kidney beans and throw in as well.
- Bring back to the boil and add a little more boiling water if you think you need it. Add in 1 tsp of salt at this stage and we'll check it later to see if we need more.
- At this point you can add in some mushrooms. I like chestnut mushrooms and I chop them fairly large so the kids can take them out easily if they're being picky.That's most of the work done.
- For now we're going to lid the pot and leave on low heat for 30 minutes.
- Check for salt and add another 1/2 teaspoon to taste. Stir it in and leave the pot simmering without the lid for another 15 minutes if you want the chilli a bit drier.
- That's it, you're done. Turn the heat off. I normally let it rest for 30 minutes before serving but it can be served straight away.