I am for the first time handing over a post on this here blog to the lady of the manor, you see in our house she is the chilli master. I tend to wimp out when adding the chilli which is never a good thing and always results in a disappointing dish.
So here it is, the ultimate Chilli according to the lady of the manor:
Feeds 4 to 6 people depending on size
1kg of beef mince (the proper stuff from the butchers not that wishy washy stuff from the supermarket)
2 onions finely chopped
2 chillies finely chopped (keep seeds)
3 cloves of garlic sliced
handful of chestnut mushrooms roughly chopped
2 tins of tomatoes (whole plum tomatoes, not chopped)
2 tsp of ground cumin
1 tsp of paprika
2 tsp of hot chilli powder
1 tin of kidney beans
- In a dry frying pan warm the spices, meanwhile in a large saucepan heat the olive oil and add the garlic, onion and chillies.
- Gently fry and then add the warmed spices once the onion has softened. Cook for a further couple of minutes then add the beef.
- Once the beef has browned and is mostly cooked add the tomatoes but don’t break them up at this stage. Add a good glug of red wine and simmer gently for an hour with the lid on to avoid it drying out.
- Now add the kidney beans and mushrooms and cook for a further 30 minutes without the lid on.
Serve with a good dollop of sour cream and lots of cheese.
This recipe is actually better if cooked the day before and chilled in the fridge over night, it also freezes well and seems to develop extra flavour as it’s defrosted. We also like to add a tin of butter beans with the kidney beans for some extra flavour and makes the dish go even further.
In tradition I started last week, here’s a photo of the dish taken at the last minute after we had begun eating and realised we hadn’t taken one!