Don’t you dare say a word about my dirty hob-top. That’s the sign of a good cook, that is. I’ll challenge anyone who says otherwise to frying pans at dawn.
Now then. Chilli. It’s a dangerous thing to give a recipe for because everyone thinks their own is the best. So read mine, and then do whatever you like with it. Add to it, take away from it, bugger about with it, I won’t mind. The only thing I ask that you include is cumin, because that’s what brings the dish together.
450g minced beef
1 red pepper (bell), roughly chopped
1 onion, chopped
3 garlic cloves, chopped
Chopped chilli, however much you like
1 tin kidney beans, rinsed
400ml beef stock (from a cube will do)
2 tablespoons ground cumin
1 tablespoon ground coriander
3 tablespoons tomato puree
1 teaspoon cayenne pepper
A couple of sprigs of thyme
Salt and pepper to taste
As most people know, chili tastes better the next day So it’s perfect to make on a Sunday night and eat on the Monday.
Basics first – soften the onion and pepper in whichever pan you want to use to cook your chili in. When it’s going translucent, add the garlic and cook for another minute or so. Now add the minced beef and turn the heat up.
Brown the meat. It doesn’t have to completely cook through, but give it a bit of colour so it doesn’t look grey. When you’re happy, add in the cumin, coriander, tomato puree, cayenne pepper, thyme, salt and pepper. Fry for another couple of minutes so it mingles well then add the beef stock.
Bring it up to simmer and taste it. This is important – you MUST taste it. If you want to add any more of anything, do so. Chili is an intensely flavoured dish so don’t be nervous. It’s hard to muck it up completely.
Leave it to simmer for however long you’ve got. A couple of hours would be really good but don’t fret if you’ve only got half an hour. If it needs more liquid, add some water. If it’s too watery, turn up the heat and boil it off.
Half an hour before you want to served, add in the kidney beans. Stir well and let it be. If you want to freeze it or put it aside for the next day, this is when you do it.
When you’re ready, serve with a dollop of sour cream. I find brown rice rather than white tastes better with chili, no idea why. Enjoy it! Eat more of it than you should!