2012-24: Chilli recipe
So – another quick post. This time, a recipe. Chilli is a firm family favourite, and over the years I’ve tooled this particular recipe into something that my wife enjoys very much. Here you go:
Chilli – serves 2
- 250g minced beef.
- 1 onion, finely chopped.
- 1 garlic clove, finely chopped or crushed.
- 400g of chopped tomatoes.
- Same size can of Chilli Beans/Red Kidney Beans in chilli sauce.
- Half teaspoon of Paprika (smoked paprika is better.)
- Half tablespoon of mixed herbs.
- Teaspoon of vegetable stock powder.
- Worcester sauce.
- Red wine.
Brown the onion in a frying pan over a medium heat – make sure the onion is soft before going on. Add the garlic then after a few minutes add the beef. Break apart the lumps and stir well. Once the mince is totally browned add the paprika and stir it to coat the meat. Cover the meat in wine and allow it to bubble to almost nothing, then add the stock powder, and Worcester sauce. Pour in the tomatoes and the chilli beans, then wash out the tomato can with water (no more than a half can) and add this to the pan. Stir well, add the herbs and plenty of seasoning, then allow to simmer. Allow as much of the water to evaporate as possible, you want a nice thick sauce. As it reduces, season to taste with spices and herbs as required.
Serve with rice, chips, or both.
