Everyone has a recipe for chilli and I thought it was about time I share mine. This isn't a quick cook and don't be put off by the long ingredient list because it's worth the effort. It packs a punch using a combination of fresh, dry and ground chilli. Feel free to reduce to your taste. We serve ours with corn chips, tomato salsa and plenty of sour cream.Make a batch and freeze in single servings for those nights when you're home along and craving something warm and packed full of flavour.Dry mint is a "rogue" ingredient from a traditional chilli. It's used in a slow cooked beef dish from Peru and I love the subtle flavour that it adds to a chilli. Remember, cooking is about what you like so it's optional.
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Ingredients
- 2 dry chipotle chilli
- 4 tbsp vegetable oil
- 500 g minced beef
- 1 red onion finely diced
- 2 cloves garlic finely chopped
- 1 green chilli sliced
- 1 tsp medium chilli powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp chipotle paste
- 2 tbsp tomato purée
- 1 tsp dry oregano
- 1 tsp dry mint (optional)
- 300 ml beef stock
- 400 g tin chopped tomatoes
- 2 bay leaves
- 1 tsp sugar
- 400 g tin kidney beans
- 2 spring onions sliced
- coriander to garnish
Instructions
- Remove the stalk and seeds from the dry chipotle and soak in 50 ml of freshly boiled water for 10 minutes. Remove the chilli, finely slice and reserve the soaking water.
- Season the mince meat with salt. In a large sauté pan over a medium high, add half the oil and brown the meat in batches. Remove to a bowl.
- Lower the heat, add the rest of the oil and sauté the onions with a good few pinches of salt for 7-10 minutes until soft and almost translucent. Add the garlic, green chilli, soaked chopped dried chipotle, chilli powder, paprika and cumin. Stir and cook for 2 minutes making sure the garlic doesn't burn.
- Add the chipotle paste, tomato paste, oregano, mint (if using), stir through and immediately add the beef stock, chopped tomatoes, bay leaves and sugar. Lower the heat and leave to simmer for 5 minutes. Add the beef back to the pan, season with salt and plenty of freshly ground black pepper, make sure the heat is on the lowest setting and leave to simmer for 50 minutes.
- Drain and rinse the kidney beans, add to the pan and simmer for 10 minutes until warmed through. Sprinkle with spring onions and fresh coriander and serve.
Nutrition
Calories: 481kcalCarbohydrates: 31gProtein: 31gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 89mgSodium: 735mgPotassium: 1223mgFiber: 10gSugar: 10gVitamin A: 1623IUVitamin C: 18mgCalcium: 123mgIron: 6mg
Tried this recipe?Let us know how it was!