Beef Chilli

Beef Chilli

Beef Chilli always seems to go down well with most people, we love it in our house.

It’s one of those dishes you can just throw together, I don’t think any two of my chillies I’ve cooked have been the same!

I have put this recipe together though to cover the basics and a few tips to help you with the cooking techniques.

Tomatoes

For me a Beef chilli has to be heavy on the tomatoes. Skimp on the tomatoes and your going to end up with a lacklustre dish. Don’t forget in some parts of the US a Chilli is referred to as ‘A big bowl of red’, well where do you think that red comes from?

I recommend using a hefty amount of tomato paste, a teaspoon just isn’t going to cut it here! I also add tinned tomatoes as well.

Spices & Herbs For Your Beef Chilli

Chilli has its origins in Mexico. Chilli Con Carne is really just a poor imitation of a Mexican Mole. Just because it’s an imitation though doesn’t mean it can’t be a great dish in it’s own right.

So thinking about the Mexican influence, the spices that you simply must have are chilli (obviously), ground cumin and oregano. I also add fresh coriander but that may not be to everyones taste.

A little cinnamon works nicely too but I’ve missed that out on this recipe. If you want to try it add a 1/4 teaspoon and see how you get on with that.

Sweet & Sour

A lot of dishes that are tomato based need something a little extra to bring it together. A combination of something sweet and sour works wonders.

For this recipe I’ve kept it simple and just used a little sugar and vinegar. You could replace the vinegar for a squeeze of lime.

Beef Chilli Chillies!

Obviously chillies are a major part of a chilli! You don’t have to use fresh though. If you have no fresh just increase the amount of dried your using.

Fresh chillies do add a nice zing though and of course you can play around with the varieties your using. In this one I used a combination of standard red chillies and Scotch Bonnets.

Also you could try getting a variety of dried chilli pods and grinding your own chilli powder. I particularly like a combination of Ancho, Pasilla, Mullato and chillies de Arbol.

Of course you could try adding one of my ‘Ome Made Rub-a-Dub-Rubs to the mix. I have 2 which are South American based and ideal for a chilli. They are Spirit Of The Jaguar Rub-a-Dub-Rub and Adobo Loco Rub-a-Dub-Rub. You can find them here omemade.co.uk

Cooking

To get the best flavours you need to cook your chilli correctly. It’s quite easy.

First off, get those onions cooked. You want to cook all the moisture out of the onions, the salt helps drawer the moisture out. You then want to bring out the natural sweetness of the onion by slightly caramelising the onion, which is why you cook it ’till it’s starting to turn a pale brown colour.

Brown your meat. Simple, it seals it and caramelises all those lovely juices. To achieve this make sure you have a pan big enough so the meat can spread out, if it’s overcrowded it will just steam.

Evaporate any liquid before adding the tomato paste, if you do you know you’re concentrating all those flavours in the pan and everything is going to be cooked out correctly.

And that’s about it, Here’s the recipe. Enjoy and don’t forget to add your own embellishments to make it your perfect Chilli recipe!

Beef Chilli

Beef Chilli

‘Ome
A basic recipe for a spicy, tomato rich beef chilli.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 500 g minced beef
  • 150 g dried beans I use a mix of kidney and pinto, soaked overnight. Or you could use tinned (400g tin will be fine)
  • 1 medium onion diced
  • 4 cloves garlic finely chopped or grated
  • 1.5 tbsp oil (neutral flavoured)
  • 1 tsp salt
  • 2 each red chillies Add more or less to taste, If you like it hot, try some fresh Scotch bonnets.
  • 1 each red pepper diced
  • 1 tsp ground cumin
  • 1 tsp chilli powder or to taste
  • 1 tsp 'Ome Made Adobo Loco Rub-a-Dub-Rub (optional)
  • 2 tsp sugar
  • 2 tsp vinegar White/red wine or cider work best
  • 1 each beef stock cube
  • 40 g tomato paste (a hefty tablespoon)
  • 400 g chopped tinned tomato
  • 400 ml water an empty tomato cans worth!
  • 1 tbsp fresh oregano finely chopped (use 1 tsp dried to replace fresh)
  • 1 tbsp fresh coriander finely chopped (optional)
  • 6 good turns of freshly ground black pepper

Instructions
 

  • Drain the beans and cover with fresh water plus an inch. Bring to the boil and boil for ten minutes. Once boiled turn down to a simmer and cook for a further 20 minutes then drain.
  • Heat the oil in a heavy bottomed pan and add the onion and salt. Cook gently for 10 minutes until the onion is starting to brown.
  • Add the garlic to the pan and fry for 20 seconds.
  • Add the minced beef to the pan. Stir to break up and cook until browned.
  • Add the dried spices and black pepper to the meat and continue to fry for a minute.
  • Add the fresh chillies and red pepper and stir
  • Add the sugar, vinegar and the crumbled stock cube, turn up the heat to reduce any liquid in the pan.
  • Once most of the liquid has evaporated add the tomato paste and fry for a further 20 seconds or so,
  • add the tinned tomatoes plus 1 can full of water.
  • Add the cooked and drained beans, the oregano and coriander.
  • Cook on a gentle simmer for 50 minutes to and hour, add more water if needed. Or alternatively put in a slow cooker to finish cooking, give it a t least 3 hours. Or you can put in a low oven at 100C for at least 3 hours but up to 5. Just check the liquid levels and add more water if needed.
Keyword Beef, carne, chilli, con
Tried this recipe?Let us know how it was!

Pulled Pork. How To Do It & Make Chilli With The Leftovers!

Pulled Pork… I do like cooking meat the low and slow method. It allows you to play around with so many flavours and you also get the rest of the day free! You also get to make great food with the leftovers. Read on for a great Pulled Pork Chilli!

Pulled pork is no exception. It can be done on the BBQ, in the oven or in a slow cooker.

Although I would prefer to cook pork for pulling on the BBQ, the British weather isn’t always ideal and I’m not one for ducking in and out of the rain just for a piece of meat!

So what is the best cut of pork for Pulled Pork? Most people will be able to get a piece of shoulder from their local butcher or supermarket and this is fine for the job. Make sure you take the rind off and cook that separately for some crackling! However the best piece of pork, if you can get hold of it, is a cut referred to as Boston Butt! This is the American name for the cut, however in good old Blighty it is called pork crop. Ask your local butcher, they may just oblige!

Pork crop for pulled pork rubbed with 'Ome Made BBQ rub from www.omemade.co.uk
Pork crop or Boston Butt rubbed with ‘Ome Made BBQ Rub-a-Dub-Rub

We are lucky to have a pig farmer just around the corner from us. Their pork is sublime. If you are in the Sheffield area you really should try and get hold of some. They are Moss Valley Fine Meats if you want to look them up.

So now you have your meat you need to decide how to flavour it. Most people will opt for a traditional BBQ flavour. In this cook I used ‘Ome Made BBQ Rub-a-Dub-Rub to rub on to the pork before it was cooked. If you can do this the day before it will help the flavours penetrate the meat. You could opt for other flavours. In the past I’ve done it Chinese style and of course South American flavours work brilliantly.

Now you need to decide how to cook it. I’m not going to talk about cooking it on the BBQ in this post, I’ll save that for another time!

To cook in a slow cooker simply put in the slow cooker with a little liquid. Apple Juice works well. For a kilo piece of pork you will be looking at 4.5 to 5 hours. Personally I would finish it off in the oven with a glaze of BBQ sauce or some apple juice, maple syrup or honey and a splash of bourbon!

To cook pulled pork in the oven you want the oven temperature to be 120°C – 125°C. Place your pork in a roasting pan. Place a little baking sheet or greaseproof over the meat, if you have it, and then cover the roasting pan with tinfoil, crimping to the edges to create a seal. for 1kg meat you are probably looking at around 4 hours. For 2kg about 5.5 hours cooking covered. after this time you need to uncover the meat. Take the meat out of the pan and drain off the juices then put the meat back in the pan. Turn the oven up to around 160°C – 165°C. you can now baste the meat with whatever you want. I used a mixture of apple juice, maple syrup and bourbon. Put back in the oven and every 20 minutes or so give it a baste. You could baste with BBQ sauce, Sweet Chilli Sauce or even reduce the cooking juices down with a bit of dark sugar or honey a little vinegar and soya sauce and use that. after an hour or hour and half if you have a larger joint the meat should be ready. Carefully take the pork out of the roasting tin and wrap in baking or greaseproof paper and tin foil. the meat now needs to rest for at least 20 minutes after which time you can pull it apart with a couple of forks. You can now add more BBQ Sauce Chilli Sauce or leftover juices to the pork before serving.

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Personally I like to serve it in some bread of some sort, with some pickled veg, cheese, jalapeno chillies and some fries on the side. Awesome! You could serve with some good old ‘Ome Made Baked Beans! Follow the link for the recipe.

Of course the best thing about pulled pork is that it goes a long way and you always end up with leftovers. If you don’t you need to buy a bigger joint!

One of our favourite things to do with the leftovers is a Chilli.

Here’s a simple recipe for a really tasty Pulled Pork Chilli!

'Ome Made

‘Ome Made… Online Store!

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Spicy Crispy Lamb Breast

 

 

Spicy Crispy Lamb Breast… this was an absolute winner!

I’m quite a fan of lamb breast, a very underused and under rated cut of meat.

I think a lot of people are put off by the appearance (there appears to be very little meat) and they don’t know how to cook it.

Spicy Crispy Lamb Breast I normally roll it with a nice stuffing to soak up the juices and make it go a bit further.

On this occasion I remembered seeing a recipe where the breast was cooked without being rolled so that it went nice and crispy, so I thought I’d give it a go with a nice spicy coating.

‘Ome Made Spicy Crispy Lamb Breast.

We were not disappointed! I used three lamb breasts which did me, Kit and the four hungry Kids and then there was some leftover for lunches.

It does reheat really well and goes even crispier!

The recipe below is for one lamb breast so double it for two or treble for three… There’s nothing like stating the obvious is there, sorry!

Lamb breast needs to be cooked slow to render the fat down and give you tender meat so this was cooked in two stages the first with the marinated meat cooked in a low oven, wrapped in tinfoil. The oven temperature was then turned up and the lamb finished off uncovered.

 

Before you cook the lamb breast you need to remove the thin bit of film that covers the inside of the ribs as it tends to be a bit tough. If your not confident about doing this ask the butcher to do it.

Talking of ribs the breast can be cooked with or without them.

Our Kids love the ribs when they are removed after the meat is cooked!

As far as flavourings you could use any mixture you like. I stuck with cumin, which goes fabulously with lamb, chilli and garlic as the main focus.

Of course you could use a ready bought mixture from the shop such as Ras el Hanout or of course any of the ‘Ome Made seasonings and rubs which are available at www.omemade.co.uk.

‘Ome Mades Moroccan Rub-a-Dub-Rub would be ideal for this recipe.

 

Spicy Crispy Lamb Breast 

1 Lamb breast

splash of lemon juice

2 cloves of garlic crushed

2 teaspoon ground cumin

1 teaspoon chilli powder

1/2 teaspoon salt

lots of ground black pepper

A little oil of your choosing

Prepare the lamb breast removing the film and any big lumps of fat. lightly score the meat (SEVERRRN!… Sorry!) and any fat to help the marinade penetrate the lamb. Splash a little lemon juice over the lamb and rub in. Put the crushed garlic, spices and seasoning in a bowl and add enough oil to make a paste. Cover the Lamb Breast with the paste and give it a good rub in. leave to marinate in the fridge for up to 24 hours if you have the time, however the meat can be cooked straight away and still taste good! When ready to cook wrap the lamb breast in a couple pieces of tin foil and place in a roasting dish. Place in a preheated oven at 145°C/125°C Fan for around 3 hours.

 

After this time the meat should be cooked and tender and the soft fat will have rendered down giving incredibly moist, tasty lamb.

Turn your oven up to 200°C/180°C Fan.

Remove the lamb from the tin foil and place on a wire rack (if possible, will be fine if not) in a roasting pan.

Once the oven has come up to temperature put the meat back in. After 15 minutes turn the meat over and leave for another 10 – 15 minutes or until you have a nice crispy finish to your lamb.

Spicy Crispy Lamb Breast

 

Remove from the oven and let rest for 15- 20 minutes before slicing into strips to serve.  

 

 

 

 

 

 

 

We served the crispy strips of lamb breast with some mashed potato and garlicky sautéed cabbage… Winner!

 

 


Spicy Crispy Lamb Breast

Don’t forge to check out the range of ‘Ome Made rubs & seasonings at our online shop; www.omemade.co.uk

Easter Thai Time!

 

Easter Thai Time!

So for Easter Sunday this year we decided to have Thai.thai fish cakes

 We were having friends and Family around for Dinner so we decided to keep it simple.

 So of course it had to be Thai Fishcakes and the ubiquitous Thai Green Chicken Curry. These were complimented by some nice crunchy pickled vegetables, cucumber sauce and Thai sweet chilli sauce.

The fishcakes were made a couple of days beforehand and re-heated in the oven for 35 minutes beforehand, they reheated really well and saved time on the day. The Thai green curry paste was also made in advance to save time.

thai fish cakes

Unfortunately there are no pictures of the Thai Green Chicken Curry (I’ve put one in of a previous creation) but I’ve included the recipe anyway for anyone that wants a go.

First up the pastes. These will make more than you need but if you fry them in some oil and put them in sterilised jars they will keep in the fridge for six weeks or so. By the way if you’re one of those Veggie or Vegan types you can omit the shrimp paste.

 

Thai Green Curry Paste

 

Makes 180g/6oz

 

2 teaspoons coriander seeds (or two level teaspoons ground coriander)

18 small, hot green chilli peppers

2 stems of lemongrass

3 tablespoon galangal sliced (or ginger)

1 tablespoon kaffir (if you can get them, normal if not) lime zest

30g/1oz coriander (if you can get it with the root on add that too)

6 cloves of garlic peeled and chopped

60g/2oz shallots or onion chopped

1 tablespoon shrimp paste

1 teaspoon ground cumin

1 teaspoon salt

2 teaspoon ground white pepper (yes you can substitute black but white gives a truer and better flavour)

 

Add all the ingredients (starting with the hardest first) into a food processor or wet grinder and blitz to a smooth paste adding a little oil if necessary.

 

Thai Red Curry Paste

 

10 – 15 dried red chillies (soaked in hot water for twenty minutes or so)

1 teaspoon ground coriander

2 stems lemongrass sliced

6 cloves garlic peeled and sliced

60g/2oz shallots or onion sliced

3 tablespoon galangal or ginger sliced

1 1/2 tablespoon shrimp paste

2 teaspoons salt

2 teaspoons ground white pepper

 

add all the ingredients into a food processor or wet grinder and blitz to a smooth paste as above.

 

Thai Fish Cakes (Tod Man Pla)

 

this makes approximately 22

375g/13oz white fish (haddock, cod, Pollock!)

1 large squid tubeCurlyE Mixing

1/4 portion of red curry paste (roughly a tablespoon)

1/2 tablespoon fish sauce

1 teaspoon softened palm sugar or dark brown sugar

2 kaffir lime leaves soaked in hot water

55g/2oz  yard-long beans (or any round green bean) cut into thin slices

1 small egg beaten

 

Prepare the fish and squid taking the bones and skin off the fish and removing the backbone, beak and intestines from the squid then rinsing. Roughly chop and process the fish in batches into a smooth paste. CurlyE was helping me with this – “Urgghhh! that looks like snot!” to be fair he was right! Mix in the other ingredients with just enough egg to bind without being sloppy.

thai fish cakes

 

Form the mixture into balls using about a dessert spoon of mixture for each one (having a bowl of cold water and keeping your hands wet will stop the mixture sticking to your hands). Flatten your balls into disks about 5mm thick.

 

place the fishcakes on greaseproof paper on a tray (if all the ingredients were fresh and not previously frozen they can be flash frozen at this stage).

thai fish cakes

To cook from fresh deep fry for approximately 3 minutes, from frozen give them about 4 – 5 minutes.

 

 

Pickled Vegetablespickled veg

 

We love pickled vegetables in our house. They make a lovely side dish to all South East Asian food. Even a bit of poached chicken on some plain boiled rice is livened up and made into a tasty refreshing dish with the addition of them.

 

The choice of vegetable is up to you. In this instance we used baby sweet corn, onion, carrot strips, white cabbage and some green beans. We also did one jar with some sliced chilli in, some like it hot! The pickling liquor is quite light, so these will not keep for months but they should keep for a couple weeks in the fridge.

 

To make your pickling liquor you want roughly 50/50 vinegar to water, some sugar to taste and some bits n bobs in it to flavour (Lemongrass trimmings, coriander seeds, garlic, ginger or whatever takes your fancy).

Simmer the mixture for 20 – 30 minutes until the sugar has melted and the flavours have infused the liquor.

pickled veg 2pickled veg

pickled veg

 

 

 

 

Prepare your veg and place in a colander over a bowl. sprinkle with salt, give it a toss and leave for 20 minutes to draw some of the water out. after twenty minutes give the veg a rinse, drain and then put in clean jars (sterilised if not using within a week). Strain your vinegar liquor while still hot and pour over the vegetables to cover. It will be ready after 24 hours.

 

Sorry it’s not much of a recipe but it’s just one of those things I do on the fly!

 

 

Sweet Chilli/Cucumber sauce

 

In a pan put 175ml/6 fl oz water, 250g/9 oz sugar, 2 teaspoons salt and 175ml/6 fl oz white vinegar. Bring to a simmer and simmer until the sugar has dissolved.

 

Put 1/2 of the above mixture in a serving bowl, add a dash of fish sauce and light soy sauce. Finely dice some cucumber and add to the sauce. And that’s the cucumber sauce done.

 

To the remaining vinegar mix in the pan add 2 teaspoons of dried chilli flakes or a couple of finely diced fresh red chillies and two teaspoons of strawberry or raspberry jam. Bring to the simmer again and cook until the jam has dissolved, that’s your sweet chilli done.

 

 

Thai Green Chicken Curry

 

Enough for 6 – 8 people

 

30g/1oz fresh coriander

1 generous tablespoon green curry paste

4 kaffir lime leaves (soaked in water if dried) shreddedthai greenchicken & prawn curry blog

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chilli powder

1/2 teaspoon ground white pepper

1 400ml can coconut milk

6 – 8 chicken breasts sliced (roughly 1 kilo/2.2lb)

1 heaped teaspoon dark brown sugar or a couple lumps of palm sugar

a dash of soy sauce

a dash of fish sauce

some Thai basil leaves shredded

2 Thai red chillies thinly sliced

juice of two limes

 

Blitz the fresh coriander in a food processor. Heat some oil in a large pan and add the curry paste, fresh coriander, lime leaves and the spices. Fry for a couple of minutes, stirring so the mixture doesn’t burn. Add the coconut milk, bring to a simmer and cook on a low heat for a couple of minutes. Add the chicken and if necessary enough water to just cover the chicken. Bring to the simmer and cook gently, covered for approximately 10 minutes. Add the rest of the ingredients and simmer for a further 5 minutes or until the chicken is cooked. Serve with some plain rice or noodles and a little pickled veg and mango salad on the side.

 

Mango Salad

Dice a whole mango and place in a serving bowl. Add a dash of vinegar, black pepper, a sliced red chilli and a sprinkling of soft dark brown sugar. Top with some toasted and crushed cashew nuts before serving.

 

So that was our Easter Sunday Dinner. It might not have been traditional but it was damn good!

Oh… yes there was dessert but it was just a boring old trifle… and erm…. the custard didn’t set… whoops!

The trifle was a bit sloppy but that wasn't going to stop me!
The trifle was a bit sloppy but that wasn’t going to stop me!

 

Curried Bakers Oven Lamb

Here’s a traditional English dish given an ‘Ome Made twist, to be fair it was Kits’ idea. I was just going to do the plain English dish of lamb shoulder baked on top of layers of potato and onion, which in it’s own right is delicious. Add some spice, herbs and a curry sauce though and it takes the dish to a completely different level… This really was scrumptious! This is a fantastic dish to prepare the day before so that you can bang it in the oven the next day, forget about it and get on with all those things you need to catch up on, take the kids out or… go to the pub!

  It really is simple. You will need a full or 1/2 shoulder of lamb. Some White potatoes, onions and garlic. I also used some dried mint, fresh coriander and some red chillies.

 

 

First of all slice some potatoes (skin on) thinly and some onions. These need to be layered in a deep buttered baking dish. I did about four layers adding seasoning as I went along. On the middle layer I put a heap of chopped fresh coriander, a couple of chopped red chillies and some dried mint. On the top layer I sprinkled some more mint and some black cumin seeds.

 

 

I then fried some mild curry masala in a little oil and added some chicken stock and let this cook for twenty minutes or so. Next prepare the lamb. With a sharp knife make a few slits in the meat and push in some pieces of garlic. Now rub the lamb all over with some Kashmiri Chilli powder and some ground cumin. Sit the lamb on top of the layered potatoes and onions and give it a good grind of black pepper and a good sprinkling of salt. Pour your curry sauce into the corners of the baking dish. You want enough so that it comes about 1/2 way up your potato and onion layer.

 

 

Now cover the whole baking dish with a double layer of foil, creating a tight seal.

 

 

When your ready to cook pre heat your oven to 200°c. Put the lamb in the oven and then turn the temperature down to 165°c Which means the lamb will be ready after about four hours (but should be fine up to six). If you want to cook it for longer (or your having a really long session in the pub!) then you can cook the lamb on 145°c. The lamb will then be ready after six hours but be even better after around eight hours. To finish the dish off, remove the baking dish from the oven. Carefully remove the lamb to a warmed plate or dish. The meat should be falling off the bone. The layered potatoes then need to go back in a hot oven to brown and start to crisp up. If the liquid is above the potatoes just spoon some off ’till you can see the top layer. Put the baking dish back in the oven for about twenty minutes.

 

 

To serve, pull apart the lamb, spoon out some potato into a dish and place the lamb on top, spoon a bit more of the curry sauce over. A nice dollop of natural yoghurt goes nicely with the dish but that’s all it really needs.

 

 

A tasty, warming and comforting dish for a lovely lazy Sunday. Give it a go!

 

Don’t forget you can buy ‘Ome Made Curry Masalas at www.omemade.co.uk