Nice idea man, I'll contribute for sure!
Korzan's Cheeky Little Chilli
Ingredients
- 500g/1lb (near enough) of Beef Mince/Ground Beef (Depending on where you're from xD). You're probably going to want the leaner stuff, but it's not an issue if not - just make sure to drain your mince to get rid of any unwanted fat!
- 2 Large Onions
- 2 Bell Peppers
- 3 Tins of Chopped Tomatoes. You can use peeled Plum tomatoes if you like, or whole tomatoes, just blend them first as the liquid is important.
- 2 Beef Stock Cubes
- About 15g-30g of 80% Dark Chocolate, grated.
- 1 Can of Kidney Beans. You could probably substitute these for other beans of whatever type, providing they are cooked prior, though I haven't attempted to do so. You're going to want to drain these with a sieve or a strainer.
- 1 TSP Salt
- 1 TSP Celery Salt
- 4-6 TSP Chilli Powder, I use hot but feel free to customise it to your liking! This may seem like a lot but you are putting a lot of liquid into this Chilli. I like to put 6 in because I like my food spicy, but feel free to season to taste.
- 3-5 TSP of Cumin. Again, same with the Chilli, season to taste. I love the taste of Cumin so I tend to put 4-5 in.
- 1/3 tube of Tomato Paste. This is around 47-50g of the stuff.
- A large dash of Worcestershire Sauce
- 4 Cloves of Garlic, finely minced/crushed. You don't want to be getting any big chunks in the Chilli, but you also don't want to be grating your Garlic, otherwise the flavour turns from something that is nice in the background and helps to season the dish, to something that really takes over the rest of the flavour.
Utensils
- A Sharp Knife for Cutting Vegetables
- Measuring Spoons to measure your spices.
- A Stirring Utensil.
- A Deep Pot.
- A Strainer.
- Possibly a Sieve (If your mince is too greasy after cooking. We'll use a Sieve for this as we won't want any of the meat escaping the holes in our strainer.)
Steps
- 1. First you're going to want to put about two tablespoons of Oil into your large pot. You're going to want to use something flavourless that has a high heating point like Vegetable, Sunflower or Rapeseed Oil. Don't use Olive Oil here.
- 2. Chop up your Onions, Garlic and Peppers as fine as you like. I tend to julien my Peppers and either dice or julien my onions, depending on how much I care at the time. These will mostly dissolve into the Chilli as you're cooking it.
- 3. Once you've chopped up your vegetables, put the Peppers and Onions into the heated pot and stir them around occasionally, leaving the Garlic out of the mix. Cook them until they are softening but not blackening or turning to a jam-like consistency. Whilst these are softening and you are keeping an eye on them, prepare your spices and chocolate and drain your kidney beans.
- 4. Once your Veg is at this point, throw in your mince and break it up into small pieces within the Pot. You're going to want to keep turning so as the Mince doesn't get stuck to the hot Pot, but as you do the Mince should brown nicely and be well mixed with your Pepper and Onion Mix.
- 5. Once the Mince is all browned off - don't worry if there are some tiny little stubborn bits, it'll all be fine as long as most of it is done as we're going to cook it for far longer - throw in your tinned Tomatoes, your Spices (Chilli Powder, Cumin, Salt, Celery Salt), your Tomato paste, the Stock Cubes, the grated Chocolate, the Worcestershire Sauce, your now-minced Garlic Cloves (We didn't add these later so as they wouldn't burn, as burned Garlic is bitter and would ruin the meal) and your drained Kidney Beans. Stir them into the mix thoroughly, making sure to especially break up the stock cubes if you haven't already.
- Leave this to cook for about 30-45 minutes at a minimum (I've once cooked this Chilli for well over an hour, almost reaching two hours) uncovered, stirring regularly to make sure nothing burns at the bottom. I like really reducing my Chilli down until it becomes delicious, dark brown and filled with flavour. The spices become stronger and all those vegetables from the start really just disappear into the mix.
- Serve with rice, put it in wraps, or - what my favourite, unorthodox thing to do with it is - substitute your usual lasagne meat for this, and place a few Jalepeno slices on top of your finished lasagne before placing it in the oven for a really delicious twist on an Italian favourite.
Sadly I don't have any pictures to show you guys, but trust me on this - it's absolutely delicious. I do however have a picture of a Chilli Lasagne I made! Excuse the backing, it's my Student Kitchen!
Anyway, please let me know what you think, I'll have more stuff in this thread for sure!!!
RPA cookbook??
Bookmarks