Feed-the-masses Chilli

by bfbaker

november 3 076

november 3 059november 3 069  november 3 071

To continue my earlier thread of loving Mexican food I have to say one of my favourite dishes to fall back on when cooking for four…five or more people is chilli. It’s so full of flavour, so filling, so easy to make and could actually be made the evening before you plan on eating (or at the very least on the morning of the day you’re planning to entertain the masses) and it’ll taste even better for being able to stew in all those lovely flavours.

I feel everyone needs a good staple chilli recipe to fall back on and this one is meaty, spicy and rustic. It’s fantastic to serve with rice, tortillas and, of course, sour cream and guacamole. And, with the addition of beer in the mix, there is something terribly reminiscent of cowboys hanging around a ranch and eating by a fire about this meal. It isn’t posh and frilly, it’s bold flavours, full bellies and thoroughly informal dining.

Recipe

500g minced beef (nice and lean)

150ml Mexican beer (or any beer really…)

1 brown onion

3 spicy green chilli peppers

2 carrots (finely diced)

2 cloves of garlic (minced)

1 red pepper (thinly sliced)

1 can of cherry tomatoes

1 can of kidney beans

3 tbsp chilli flakes

1 tsp cinnamon

1 tsp cayenne pepper

1 tsp cumin

2 tbsp fresh coriander (chopped)

1 tsp dark cocoa/cacao nibs

3 tbsp tomato purée

Method

  1. Pop a glug of olive oil in a nice big pan (chilli seems to just expand all of it’s own accord!) and add in your diced up onion and carrots. Sweat them down until they’re translucent – don’t let them burn! – and then add in your minced up garlic, chilli peppers, half the chilli flakes, cumin, cayenne and cinnamon stir up.

  2. Add in your mince and brown off.

  3. Pour in your beer and whack up the heat a little so you burn off the alcohol, de-glaze the pan but allow the meat to suck up the flavour. Keep stirring everything, moving the flavours around.

  4. Stir in the other half of the chilli flakes, the fresh coriander, pepper, purée, cocoa and kidney beans. Season with salt and pepper.

  5. Finally add in your cherry tomatoes and let it all simmer on a very low heat for at least forty minutes. Serve up and enjoy!

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