Great spicy dish, excellent with flour tortillas or rice. You can also remove the meat and add another tin of beans or some sweet corn to make Chilli sin Carne.
Ingredients:
2 tins Chopped tomato
1 tin Kidney beans
1 Onion, roughly chopped
4 cloves Garlic, sliced
250g Beef or beef mince
4 tbs Paprika
2 tbs Ground cumin
1 tbs Ground coriander seeds
1 tbs Chilli flakes
1 tsp Thyme
1 tsp Ground ginger
1 tsp Hot pepper souce (e.g. tabasco)
250 ml Stock (beef or vegetable)
Handful Fresh Coriander Leaf, chopped
Vegetable oil
Method:
- If using whole beef, chop finely
- Heat some oil over high heat in a large pot or flame proof casserole
- Add the onion and the garlic and fry until beginning to go brown
- Add the beef and fry until beef is well browned
- Add tinned tomato, stock and dry spices, lower heat, simmer uncovered for 1 hour. It will splash like mad so expect to clean your cooker afterwards.
- Drain kidney beans of any liquid and add to pot
- Simmer for a further 30 mins or until kidney beans no longer taste floury
- Stir in chopped fresh coriander and serve
Optional extra to try:
A great way to add a hint of smoky wood to this recipe is to pour in a generous slug of bourbon when cooking the onions then flaming it to remove the bitter notes of the whisky. It’s an idea I got from Heston Blumenthal and it really adds a great bit of flavour to the chilli. Just be careful not to burn off your eyebrows when you light it because it burns fiercely and really high.
