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)