Beef Chili
Another recipe. I think I need a food related icon if I'm going to keep this up - any volunteers?
I realised when I was cooking this, that although the ingredients are very similar to the bolognaise, I was cooking this in a very different way. Rather than gently cooking to bring out the tomato/garlic/vegetable flavour; this needs to be cooked on a higher heat to release the flavours of the spices, meat and beans.
1x medium onion
3x fat cloves garlic
1x green chilli
1x green bell pepper
500g / 1lb decent quality beef mince
1x tbs tomato puree
1x tin chopped tomatoes
tsp mixed herbs
1x tbs cumin
1x tsp paprika
2x bay leaves
big grind black pepper
1x tin kidney beans
1x beef stock cube
Cook the onions, garlic and chilli in some olive oil on a high heat with the herbs, until they are soft, squishy and beginning to brown. Add the green pepper and cook for a couple of mins, then add the meat. Cook on a good high heat until it's not just brown, but darkening (about 10 mins). Add the tomato puree, mix in, then the spices, bay leaves and black pepper. Add the tin of toms and of beans, and do the same trick with using the stock to rinse out the tins, and add it to the pan. Cook on a high heat for about 30-45 mins, stirring to pick up the sticky bits on the bottom of the pan, until it's dark and very thick.
Serve with rice; or in taco shells with cheese, sour cream and salad.
I realised when I was cooking this, that although the ingredients are very similar to the bolognaise, I was cooking this in a very different way. Rather than gently cooking to bring out the tomato/garlic/vegetable flavour; this needs to be cooked on a higher heat to release the flavours of the spices, meat and beans.
1x medium onion
3x fat cloves garlic
1x green chilli
1x green bell pepper
500g / 1lb decent quality beef mince
1x tbs tomato puree
1x tin chopped tomatoes
tsp mixed herbs
1x tbs cumin
1x tsp paprika
2x bay leaves
big grind black pepper
1x tin kidney beans
1x beef stock cube
Cook the onions, garlic and chilli in some olive oil on a high heat with the herbs, until they are soft, squishy and beginning to brown. Add the green pepper and cook for a couple of mins, then add the meat. Cook on a good high heat until it's not just brown, but darkening (about 10 mins). Add the tomato puree, mix in, then the spices, bay leaves and black pepper. Add the tin of toms and of beans, and do the same trick with using the stock to rinse out the tins, and add it to the pan. Cook on a high heat for about 30-45 mins, stirring to pick up the sticky bits on the bottom of the pan, until it's dark and very thick.
Serve with rice; or in taco shells with cheese, sour cream and salad.