Tuesday, February 26, 2013
Recipe: Perfect Chilli
Everyone has their preferred "perfect" chilli recipe, and this one is mine! Sometimes I alternate it a bit, depending on what i have in the fridge, I might also chuck a rasher of bacon in there, some mushrooms, or have a mix of different coloured peppers- but the spices and herbs I use in the chilli is really what gives it it's lovely flavour. A lot of people put a bit of dark chocolate into their chillis, but I started putting hot chocolate drinking powder in it, as I don't really like or eat chocolate much- but always have hot chocolate drinking powder in the house. Sounds like an odd ingredient but it sweetens as well as thickens the chilli. If making this in a larger batch for a crowd or a party, I find it's nice to serve it with rice, tortilla wraps, nachos, sour cream, salsa and guacemole on the side for people to grab a spoonfull of chilli and garnish with whatever they fancy.
Perfect Chilli (serves 4)
2 tbsp olive oil
1 red onion, diced
2 garlic cloves, crushed
1 green chilli, finely chopped
Big handful fresh coriander, freshly chopped (plus extra for garnish)
500g lean steak mince
1 tsp tomato puree
1 tsp cumin
1 tsp chilli powder
1 tsp dried thyme
1 tsp paprika
100g tinned chopped tomatoes
400ml beef stock
1 tin kidney beans, drained and rinsed
1 red pepper, seeded and diced
1 tbsp chocolate drinking powder
Salt, sugar and pepper to taste
1. Fry the onions, garlic, chilli and coriander in the olive oil on a medium heat for 5 minutes. Increase the temperature and fry the mince for about 5 minutes, or until beginning to brown.
2. Add the tomato puree and spices, and cook in for a couple more minutes. Add all the other ingredients and cook on a slow heat, for 1 hour, stirring occasionally.
3. Season to taste and serve, with extra fresh coriander on top.