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Beef Chilli

Beef Chilli

'Ome
A basic recipe for a spicy, tomato rich beef chilli.
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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
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