Thread: Easy Chilli beans

There are already several recipes for Chilli dishes in TD's files and as Marmite said on the subject :

' The thing with chilli/chili is that there is no 'right' way to make it. '

My sentiments exactly. You can look on Youtube at a lot of recipes and no two are the same.

What we have here is a recipe that cuts down on some of the more exotic ingredients and timely preparation but still gives you a finished dish that is mighty toothsome.

You will need :

Minced beef ............... ( I use 1 keet per person )
Red kidney beans ........ ( as many as you fancy . Get mine from the salad bar)
3 cloves of garlic
half or 1 onion ........... ( up to you )
Two or three large tomatoes
Salt
Ground pepper
Beef stock ................ ( Oxo if you can get it )
Ground chilli
Worcester sauce ............. ( optional )
tablespoon of cooking oil


If I'd have had a green or red pepper I would have used it but its optional




STEP ONE : Chop up the onions and garlic and chuck them in the saucepan with the tablespoon of cooking oil. Simmer for a minute or two to sweat the taste out.






STEP 2 : Add the ground beef to the pot and then add a liberal amount of pepper and sprinkle on some of the dried chilli. ( Don't put in too much chilli at this stage because once you've added it you can't take it out. ) Add a little salt ( half a teaspoon ) then stir all the ingedients up until evenly mixed, then let simmer for about 3 minutes until beef has lost its raw look . Stir a few times to cook evenly.

( naff photo )

While that is simmering, finely chop your tomatoes ( and peppers if you're using them )



STEP 3 Add the chopped tomatoes and kidney beans to the pot and mix all the ingredients together.If you've got worcester sauce add a few drops for taste. Go easy with it as it has a strong flavour. It is optional so if you don't have it not a problem.




STEP 4 Add the beef stock. I use a mugfull with one oxo cube.



Don't panic if it doesn't look too right ......it will come good.

Now , very important is the cooking time. This can't be rushed. I usually put this on the smallest gas ring at the lowest possible flame and let simmer for at least an hour and a half. This should not be boiling away letting of a lot of steam. It should barely be cooking with the odd bubble coming to the surface. Don't cover the pot as you want the stock to reduce leaving you with a thick sauce texture.
Don't forget to stir occasionaly. You don't want it sticking to the pot.

At this stage, your kitchen should look pretty clean as unlike Thai cooking you don't need to make a mess and can tidy up as you go along.





After an hour and a half your chilli beans will look more pleasing :



Now is the time to adjust the taste to fancy. If you want it hotter....add more chilli . If you want the tomato taste to come through more., add a little tomato ketchup ! Yep, straight from the bottle....works fine as long as you don't put in too much at once. Add a pinch of salt if you think it needs it. If its too dry, add a little water...too wet....cook some more.
When you are happy with the taste and texture, give it a stir and if you intend to eat it straight away, cook it for another 10 minutes or so. I usually turn off the gas and leave it until the evening meal then reheat and cook for 15 minutes.


Finaly. Serve with rice, raw onions , grated cheese , toast cut into small slices and some chopped cucumbers.





Easy peasy and very tasty.

( although it might make the purists howl in protest )

If you want something more challenging :

https://teakdoor.com/the-kitchen/2919...on-carney.html (Chili con Carney)

https://teakdoor.com/the-kitchen/1213...sh-chilli.html (Proper English Chilli)

https://teakdoor.com/the-kitchen/3198...con-carne.html (My one pot Chili Con Carne)

https://teakdoor.com/the-kitchen/2532...con-carne.html (Everyone loves a good Chilli Con Carne)

We love chili. I usually use 2 tins of kidney beans for 500grm of meat. S+W have tins of kidney beans and chickpeas so usually make some hummus while I'm at it. And pick up a few foccacia too.

Very simple great tasting recipe, well done. I love cooking chilli as like you said there is no 'right' way to cook it. I experiment a lot with different ingredients and i'm yet to make my mind up on my favourite.

One thing I have liked is adding a small amount of chocolate to the mix, gives a lovely flavour.

I always serve mine with some sour cream on the side too.

Originally Posted by Satonic

I always serve mine with some sour cream on the side too.

Yes indeed, delicious.

looks great mate. Mine is way different and uses Pinto beans. But with kids any new dish that looks delicious is added to my recipe file. Thanks much faster and easier than mine.

Originally Posted by aging one

looks great mate. Mine is way different and uses Pinto beans. But with kids any new dish that looks delicious is added to my recipe file. Thanks much faster and easier than mine.

Praise from the master ! Thanks AO. As you might gather I'm no great shakes in the kitchen and if things look too complicated or messy I'm outer there but the above is easy and I usually do it in the afternoon for later eating. If Ms Bangyai likes it, it can't be too bad and believe me....there is never any left !

Cheers Bangyai, the Missus just said she can do that. heh

Greened

I'l get some pics of her offering

My mate called me the other day to ask me about the ingredients of chili because he was cooking it that night. He shall remain nameless but he's popped up in a few of my cooking pic threads.

His First Call:

"TFP, I'm cooking chili but I think I forgot to buy tomatoes, will the sauce from the beans be enough or should I pop out and buy some tomatoes?"

"Nah, pop back down the shops and buy some tomatoes. Drain the beans and don't add the liquid to the chili because I can imagine that stuff tasting a bit nasty."

"Ok. Gotcha!"


His Second Call:

"Right, I found a tin of tomatoes in the cupboard so I'll use them. Have you got an easier way to drain these beans coz it's taking bloody ages."

"Just use the lid from the can to stop the beans falling out and pour out the liquid. Or empty the lot into a sieve or something."

"That's what I've done but it's just not working!"

"Hang-on, What kind of beans are you using?"

"Heinz"

""


Now I know that you said there is no right or wrong way to cook chili but does anyone have the number I can call to make it illegal for my mate to ever cook it again?

Originally Posted by The Fresh Prince

Now I know that you said there is no right or wrong way to cook chili but does anyone have the number I can call to make it illegal for my mate to ever cook it again?

Might not have been that bad in the end. Who cares what goes in as long as it tastes good .

Reminds me that Chilli , spagetti and shepards pie have a lot in common and what goes better with shepards pie than a few baked beans.

Originally Posted by sabaii sabaii

Cheers Bangyai, the Missus just said she can do that. heh

Greened

I'l get some pics of her offering

I wish her ( and you ) luck on her culinary adventure. Just remember to cook slow and taste at the end to add any alterations.

Just in case though, I've booked a flight out of the country so don't come gunning for me if things go wrong

Originally Posted by The Fresh Prince

"Heinz"

I reckon that could work;


How to Make Chili Using Canned Baked Beans: 10 steps - wikiHow

and


Baked Bean Chili Recipe | Taste of Home Recipes

I like that idea.

Personally I hate kidney beans but like Heinz baked beans

Originally Posted by The Fresh Prince

"Hang-on, What kind of beans are you using?"

"Heinz"

Chilli, one of the few things that i can make that is actually edible!

Originally Posted by Bangyai

I use 1 keet per person

What is a keet?

Looks good Bangyai, I might do one next week..

Originally Posted by jizzybloke

What is a keet?

Thai measurment for 100g.

10 keet = 1 kg

Hey TFP, whats the chilli like where you are. Didn't you have a chilli cook off ?

Sorry I was too busy laughin at the videos on there to remember where you came

Originally Posted by aging one

Mine is way different and uses Pinto beans.

Is there much difference between pinto beans and red beans?
I can get red beans easily in the sticks, but not pinto's.

Originally Posted by sabaii sabaii

Hey TFP, whats the chilli like where you are.

It's nice. Steak Chili, no beans though.

Originally Posted by sabaii sabaii

Didn't you have a chilli cook off ?

Yep, this years cook off is today. I've gotta work though so can't enter my own chili this year.

My boss is entering his though. I think he won last year.

Originally Posted by sabaii sabaii

Sorry I was too busy laughin at the videos on there to remember where you came

I came 6th in the peoples choice. I was pretty happy with that as it was my first ever comp.

Originally Posted by The Fresh Prince

Yep, this years cook off is today. I've gotta work though so can't enter my own chili this year.

My boss is entering his though. I think he won last year.

What time you closing ?

Originally Posted by sabaii sabaii

What time you closing ?

1am. Kitchens close at 11pm

pintos are hard to find here. Villa or Foodland sometimes have them. I still have a couple of pounds of pintos a friend brought a year ago. I will make some up once I get the kitchen back.

Originally Posted by Bangyai

Just remember to cook slow and taste at the end to add any alterations.

Just one very small, but important point. This is fine if you are using pre-cooked kidney beans (i.e from a can etc).

If using uncooked kidney beans (from a pack of dried) - the beans MUST be cooked on a "roiling boil" for at least 10 minutes to inactivate the considerable levels of a toxin they contain. Failure to do so leads to severe (very severe) intestinal distress (severe vommiting, nausea and diarrhea).

Dried kidney beans need to be soaked, and cooked for about 2 hours, with at least a 10 minute roiling boil (no simmer).

Originally Posted by nidhogg

Originally Posted by Bangyai

Just remember to cook slow and taste at the end to add any alterations.

Just one very small, but important point. This is fine if you are using pre-cooked kidney beans (i.e from a can etc).

If using uncooked kidney beans (from a pack of dried) - the beans MUST be cooked on a "roiling boil" for at least 10 minutes to inactivate the considerable levels of a toxin they contain. Failure to do so leads to severe (very severe) intestinal distress (severe vommiting, nausea and diarrhea).

Dried kidney beans need to be soaked, and cooked for about 2 hours, with at least a 10 minute roiling boil (no simmer).

Quite right. I always get mine from the salad bar in the big stores. Tins are o.k. if you're cooking for 4 people otherwise too many in a tin.