Bill's Thundering Good Chilli
3 stars based on 6 reviews
Elaine's Story
When Bill's not carrying out vital volunteer work behind the bar of the Brewhouse Arts Centre he loves to cook.Curries and chillis are his favourites, but as my tastebuds have got older they seem less able to cope with his fiery concoctions.This one Read More
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Ingredients
- 2 tablespoons Ground cumin
- ΒΌ teaspoon Cayenne pepper
- 3 lbs Sirloin beef
- 2 roughly chopped Spanish onions
- 20 fl oz Chicken stock
- 2 cloves minced Garlic
- 2 x 14 oz tins Tinned plum tomatoes (or passata)
- 7 tablespoons Mild chilli powder
Method
- Cut the beef into small cubes (about 1/8 inch square) and fry in a pan until lightly browned all over.
Transfer the beef into a casserole dish (with lid) and add the onion, stock, and garlic. Bring to the boil and simmer for 90 minutes with the lid on.
Add the tomatoes, chilli powder and cumin. Give it a good stir and let it cook on low for another hour and 15 minutes. Add water if it gets a bit dry.
Finally, add the cayenne pepper, give it another good stir and a final 15 minutes of simmering before serving in bowls.
Recent Comments Add your comment
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Oh wow this was absolutely delicious - easy to make and sooooo yummy
by the have-a-go cook on Tue Mar 11 2008 reply to this comment
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My Mum, who spent her childhood in Mexico, used to cook a pork based version. She used to add some (a couple of teaspoons) oregano to hers, and the aroma is magically enhanced.
Mmmmmm...I'll have to cook up a batch tonight.....by Horsefeathers on Wed Apr 16 2008 reply to this comment
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Hot, Hot, Hot!! We cook this in a casserole dish on our gas hob, but you could easily cook it in the oven if you prefer.