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Beef Chilli

4 stars based on 2 reviews Rate this Recipe

Method

1. Heat Oil in a large pan and fry off the mince and onion. Add the garlic, chilli and mushroom, fry for a further 2 mins.

2. Add the cumin, paprika and chilli powder. Fry for 1-2 mins. Then add the chopped tomatoes, 1 cup of water, stock cube, mixed herbs, brown sugar, ketchup, black beans and red kidney beans.

3. Season, then simmer for 10 mins.

4. Serve with rice, top with fresh corriander leave and put a dollop of sour cream on the side.

Tips

Using smoked paprika instead of paprika adds a great barbecued taste to the chilli.

I've not tried this yet, but I've been tipped off that substituting the cup of water for a bottle of Mexican lager (e.g. Sol) has a surprisingly fantastic effect on the taste.

Check out my fresh, spicy guacamole recipe for a great side to serve with the chilli.

I sometimes throw in other veg that I've got lying around, e.g. carrots, peppers and spinach.

Dark chocolate with a high cocoa content (grated) is also a good alternative to the brown sugar, but I rarely have any in and don't buy in specially for putting into a chilli.

You can use tomato puree instead of the ketchup but I find the sweetness of the ketchup gives a superior taste.

To make it veggie, add a third tin of beans (e.g. Roman beans) or chickpeas instead of the beef mince and either omit the beef stock cube or substitute a veggie stock cube. Add more vegetables like a pepper and a couple of diced carrots. Lentils might be a good alternative to the beef, but I've never tried it.