The perfect autumn meal – warming Chilli packed with kidney beans and spice. We make it with beer and chocolate for a rich Chilli with a bit of spice. We’re not super keen on really spicy chilli, so I use mild chilli powder. If you’d like it hotter then do get hot Chilli Powder, or add another teaspoon of the mild into the mix.
We serve our Chilli in many ways – on top of jacket potatoes, with rice, in Taco’s. Add in vegan cheese, Oatly Creme Fraiche and a few corn chips and it’s perfect.
One of the great things about Chilli is that the flavours get better when it’s reheated. So you can make it one night when you aren’t in a rush, and have it the next. It also freezes well so it’s a great meal to have in the freezer for weekdays when you don’t feel like cooking.
Chilli
- September 3, 2020
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Ingredients
- 600g Kidney Beans (1 1/2 tins)
- 1.2 kilo Beef Mince
- 45 g Dark Chocolate
- 1 Onion, chopped
- 5 cloves minced Garlic
- 1 1/2 tbsp Ground Cumin
- 1 1/2 tbsp Ground Coriander
- 2 tsp Chilli Powder (we use mild)
- 2 tsp Smoked Paprika
- 2 tbsp Tomato Puree
- 1/2 tin of chopped Tomatoes pureed til smooth
- 4 tbsp soft Brown Sugar
- 330 ml Beer
- 250 ml Beef Stock
- 2 Cinnamon Sticks
Directions
- Step 1
- Start by browning the beef in a large pot. Don’t overcrowd or it will steam. You can do this in batches
- Step 2
- Once brown add the onions, garlic, spices,chocolate, and sugar
- Step 3
- Take half a tin of tomatoes and puree. Add the smooth tomatoes to the pan along with the tomato puree and cinnamon sticks.
- Step 4
- Add the Kidney Beans (reduce the amount to one tin if you’re not super keen on them
- Step 5
- Mix it all together and add the beer and stock. Season with salt and pepper
- Step 6
- Leave to bubble away for a good hour on the stove top on a low heat. I think Chilli is best when allowed to cool, and then reheated. Which is why we often do it on a Saturday morning so it’s nice and flavourful by Saturday dinner time.
- Step 7
- Serve with rice, on jacket potatoes, or as a filling for Taco’s.
