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  1. #1
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    Satonic makes an easy chilli

    Is it Chili or Chilli

    There must be a million ways to make a chilli - This is just a simple, easy and tasty way.

    First lets get the ingredients sorted.

    1 x Red Bell Pepper
    2 x Small onions (could use 1 large but I like to chop one finely and one chunky)
    2 x Garlic cloves
    500g Ground beef round
    400g Can chopped tomatoes
    400g Can kidney beans
    Tomato Purée

    1 tbsp Chilli powder
    1 tsp Paprika
    1 tsp Cumin
    1 oxo cube (beef stock cube)
    A small cube of dark chocolate or 1/2 tsp sugar
    Pinch of Marjoram
    Salt & Pepper to taste
    EVOO

    Sour cream, rice and grated cheddar to serve.



    Now chop the onion, de-seed and chop the pepper, chop the garlic and prepare the spices.





    Heat 1 tbsp of oil over a medium heat and cook the onion for about 5 mins.



    Now add the garlic and chopped pepper.



    Mix in the chilli powder, paprika and cumin and cook for another 5 mins.



    Now turn up the heat and add the beef, Keep stirring until the meat has all broken up and no pink bits remain.



    Add your beef stock cube to 1 cup of boiling water.

    Now add the beef stock, the can of chopped tomatoes, 2 tbsp of tomato purée, the marjoram and the piece of chocolate or sugar. Season well.



    Bring to the boil, then cover and simmer for about 20 minutes stirring occasionally. After this it should have thickened up nicely.



    Now drain and wash your kidney beans.



    Add to the beef.



    Now simmer for about 15 minutes uncovered. If its looking a bit dry you can add a bit of water. Taste and season again if needed at this point.

    Important - Now turn off the heat, cover and leave to stand for 15 minutes. I think this really helps the flavours mix.

    Serve & enjoy

    Last edited by Satonic; 04-09-2012 at 09:08 AM.

  2. #2
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    yortyiam's Avatar
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    Looks the business Satonic! Never heard of putting chocolate in the mix .
    Good work here! .

  3. #3
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    It's chili...and it looks good, Satonic...

    Yep, sour cream and shredded cheese on a piping hot plateful...

    Sour cream not easy to find here...

  4. #4
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    Almost exactly the way I make it except I add a can of tomato paste and use oregano instead of majoram.

    Quote Originally Posted by BaitongBoy
    Sour cream not easy to find here...
    That's strange, its available everywhere in Bangkok.

  5. #5
    TD Fat Club VP Dillinger's Avatar
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    Nice, think i will give that a bash soon

  6. #6
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    Satonic's Avatar
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    Cheers guys.

    Quote Originally Posted by BaitongBoy View Post
    It's chili...and it looks good, Satonic...

    Yep, sour cream and shredded cheese on a piping hot plateful...

    Sour cream not easy to find here...
    Yep as Humbert says its available in every Tops and Villa shop I visit.

    Here is what to look for... Images sourced from google.



    Or the one I normally buy in tops -


  7. #7
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    Quote Originally Posted by BaitongBoy
    It's chili
    Not in proper English, it isn't.

  8. #8
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    I would have used pinto beans but it looks great. Now I know what new item to put on next weeks menu.

  9. #9
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    Satonic's Avatar
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    Quote Originally Posted by aging one View Post
    I would have used pinto beans but it looks great. Now I know what new item to put on next weeks menu.
    I'll try it with pinto beans next time AO.

    The great thing with this dish is that it always tastes better the next day too

  10. #10
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    Quote Originally Posted by Satonic
    The great thing with this dish is that it always tastes better the next day too
    no kidding mate!!! I have about 5 liters of spaghetti gravy cooking. Tonight will be great. But the 3 containers left over with 3 portions each just get better with age in a freaking freezer. Life is funny and good at times.

    It seems the majority of posters on here are kidney bean fans, wish I liked them and wished the wife and kids did as well. Same for lima beans, no way in this house. But my parents loved them all. Genetics is funny as well.

    If my wife gets a hankering for chilli I make it with pork, both minced and cubes of shoulder or butt. But then its long simmered. 2 hours or more.

    Again great thread. I should send you my carnitas pork recipe.

  11. #11
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    Satonic's Avatar
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    That would be great AO, I don't eat enough pork. Always seems to be beef or chicken on the table!

    And I will make it with cubed beef next time, I'm going to go and find a nice joint of beef to roast at the weekend so I'll pick something up at the same time.

    Cheers

  12. #12
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    Quote Originally Posted by aging one
    It seems the majority of posters on here are kidney bean fans
    That's cos kidney beans are also known as chilli beans.

    I've never seen pinto (or better still, haricot) beans in Udon. I might have to blackmail people into sending me some up from Bangkok.

  13. #13
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    I am a pinto bean fan, but if you do not have them, kidney beans will do, I pick up putting beans in chilli in the U.S.A, Tex-Mex Cal-Mex America food, which I greatly enjoy. Back in Mexico, we do not put beans in chili.
    When I go to Bangkok, Pattaya or Chang Mai, I always bring back about 50 bags of beans. When the inlaws visit from Bangkok and Phuket they alway bring me pinto beans.
    The best meal I enjoy is refried beans, fresh made flour tortillas, and a great burn down in your boots salsa.

    I eat frijoles almost every day, Life is great!

    Cheers

  14. #14
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    Nice post Satonic.
    One thing about tinned kidney beans, I think they are overcooked and overpriced.
    I usually buy a bag of them and make up a big batch, saves a fortune.

    Charley.

  15. #15
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    Quote Originally Posted by Humbert View Post
    Almost exactly the way I make it except I add a can of tomato paste and use oregano instead of majoram.

    Quote Originally Posted by BaitongBoy
    Sour cream not easy to find here...
    That's strange, its available everywhere in Bangkok.
    Apparently, you're unaware that the world doesn't revolve around rat-infested, sewer-flooded city.

    One surely wouldn't expect to find the beloved sour cream upcountry in the sticks.
    Not that you would want to.....it's shite.

  16. #16
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    That sure looks good and I am on a diet right now. As soon as I get off of this diet I am going to give it a go. In New Orleans when I was a kid we ate a lot of red beans which I think are the same as the kidney beans. I like black beans best.

  17. #17
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    A few comments:

    I always make BIG amounts (I have three teen age kids) so I do not use the canned kidney beans anymore. I go to Macro and get the packages of dried kidney beans and cook them overnight in the crock pot. Then I fry chopped onions, ground pork, Oregano, Cayenne pepper, black pepper, salt, and taco seasoning, add the beans, five whole tomatos and tomato paste. It makes a BIG pot (and sorry if I have no amounts, I am a "by feel" cook.

  18. #18
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    Oh..... easy way to make sour cream if you don;t have it--get the box of cooking cream, but a few cups in a bowl and slowly add lemon juice as you whip it with a fork...

  19. #19
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    Quote Originally Posted by brucev View Post
    Oh..... easy way to make sour cream if you don;t have it--get the box of cooking cream, but a few cups in a bowl and slowly add lemon juice as you whip it with a fork...
    Bruce I think that it is more simple to get the sour cream. ( even where I am from Makro)

  20. #20
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    Depends on if I am in Ban Phe or Rayong. In ban Phe its a 25 km drive to get sour cream. That 150 baht in diesel, too.

  21. #21
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    ^ And it would be criminal to eat a chilli without sour cream

  22. #22
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    So is my use of taco seasoning technically cheating? People love my chili!

  23. #23
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    Quote Originally Posted by brucev View Post
    So is my use of taco seasoning technically cheating? People love my chili!
    Not cheating mate, as long as it tastes good and everyone enjoys it, it's a winner!

    I play around with my seasoning depending on who I am cooking for, sometimes it will be screaming hot, sometimes mild. And for that reason I don't use mixes in my chilli.

  24. #24
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    Quote Originally Posted by brucev
    So is my use of taco seasoning technically cheating? People love my chili!
    Bruce, Its a trick of mine but only here in the LOS, not too much and I use flour as well to thicken. I add both when browning off the meat. But again only here, as I often cant find real Chilli powder other than the ground red only. So we do agree on that one.

    Agreed Satonic on the need to adapt here. Last resort it really is, and adaptation is the key. Fred Flintstone was at my first barbecue here.

  25. #25
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    I just made a chilli which was pretty similar to the OP's.

    Couple of differences, i added chopped smoked bacon and a bottle of beerlao dark.
    Its lovely, even if i say so myself.

    Oh yes, the Alli sour cream is also available in foodland.

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