Thursday, February 4, 2016

Chilli recipe

1kg minced beef
2 medium onions
4 garlic cloves or a couple of decent spoons of minced garlic
1 teaspoon chilli powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon oregano (leaves or ground, meh)
1/2 teaspoon cayenne pepper
1/2 bottle of tomato paste
At least 5 big green jalapeno chillis, chopped - deseed some depending on heat preference (and wash in cold water if even less heat desired).
Tabasco sauce or other chilli sauce, how much is up to you
1 can chopped tomatoes
2 cans kidney beans
1 teaspoon sugar
1/2 tallie of stout beer (fill the tomatoes can)

To serve:
sour cream
shredded cheese

Fry the mince off in a large pot.  Chop it up with a spatula and get some browning happening.  If any water cooks out, evaporate and continue cooking until you are frying and the mine has a decent crust.

Add onions, garlic, chilli powder, salt, cumin, oregano, cayenne pepper and Tabasco sauce.  Cook until the onion has softened a bit.

Add everything else left on the bench!  Drink the rest of the beer.

Stir really well and bring to a boil.  Keep stirring so the meat as is broken up as you can get it.

Cook on a low heat for an hour or so, you want the beans tender.  Stir occasionally to stop the bottom catching.

To serve, put up a decent bowl full and add a big handful of shredded cheese.  Stir in so the cheese melts.  Top with a big spoon of sour cream, and add chilli sauce if desired.

For added yums, serve with buttered toast.

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