Our top 3 of 10 Chilli recipes
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- 2 tablespoons Ground cumin
- ¼ 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
- 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.
Even tastier when made the day before. Can freeze, defrost before reheating.
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- 800g Minced Beef. best lean
- 1 onion chopped
- 1 Green pepper. deseeded and chopped
- 1 Red Pepper Deseeded and Chopped
- 3 Cloves garlic. crushed
- 400g tin Kidney Beans with Chilli
- 400g tin Chopped tomatoes with chilli
- jar 'Discovery' Mexican Chilli Sauce
- tomato puree with chilli
- tomato puree with mexican spices
- Chilli powder
- Salt & Black Pepper
- bit Red wine
- 2 squares dark Bournville chocolate
- cayenne chilli pepper
- Saute onion, garlic and peppers in vegetable oil.
- Add mince and brown.
- Add 'Discovery' spices, tomatoe purees, chilli powder, cayenne chilli pepper, salt and pepper, chopped tomatoes, kidney beans, jar of 'Discovery' sauce plus half jar water, red wine and chocolate.
- Bring to boil, then turn down and simmer for 40 minutes.
- Serve with rice or chips, grated cheese and sour cream.
Thick sweet soy sauce (oriental supermarket) is added for the sugar to react with the acid in the tomatoes and it helps give a hickory flavour, you can leave this out for diabetics. Can be served as a main and freezes well, the flavour will actually improve if you freeze and re-heat. I plan to serve mine with nachos when I have friends round to watch the world cup, come on England!
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- 800g Lean minced beef
- 2 tins Chopped tomatoes
- 2 Large onions. chopped
- 6 Garlic cloves. finely chopped
- 1 Yellow pepper. chopped
- 1 Red pepper. chopped
- 4 Sticks of celery. chopped
- 50g Coriander. chopped
- 40g 85% dark chocolate
- 2 Scotch bonnet chilli pepper
- 3tbsp Thick sweet soy sauce
- 1 Whole chorizo round (with string)
- 1 Tube tomato puree
- 1 tin Berlotti beans
- 1 tin Pinto Beans
- 400ml Passata
- Ground nut oil to fry
- Soften the onions in a large saucepan with some olive oil. Then using a glove or food bag on the hand, chop the Scotch bonnets and add to the pan (remove the seeds unless you like it hotter) also add the chopped peppers and celery.
- Cut the chorizo round at the bend and remove string to make two lengths. Slice each in half lengthways and slice thinly to make small semi-circle chunks. Fry for a few mins on a low heat with the chopped garlic, once the oil has been released from the chorizo add to the saucepan along with the chopped celery and stir well.
- Brown the beef and add to the chilli along with the tinned tomatoes, Passata and tomato puree.
- Stir well and leave covered on a low heat or ideally transfer to a crock pot/slow cooker and heat for an hour or so on low
- Stir again and add the dark chocolate & thick sweet soy sauce. Leave to cook for at least 30 more mins or an hour if you have time and then finally stir in the chopped coriander and Pinto and Berlotti beans 5 mins before serving