Description:
Donna has been nagging me for this recipe for a while. I don't eat this myself with my bean-phobia, but the boys seem to like it. The only complaint I get is that it is not hot enough for their taste, so each time I make it I'm adding a few more chili's, up to 8 now & they want more!!
Ingredients:
2 tablespoons of oil
1 cup of diced onions (Use one medium onion)
2 lbs of ground beef
1 x 29 ounce can tomato sauce or 800 g tomato puree
1 x 29 ounce/ 800 g can kidney beans. Include all contents.
1 x 29 ounce / 800 g can pinto beans. Include all contents.
2 diced red chilis (mild) add more depending on how spicy you like it!
¼ cup diced celery stalk
3 medium tomatoes, chopped
1 ½ teaspoons of black pepper
1 tablespoon of brown vinegar
1 tablespoon of brown sugar
3 tablespoons of chili powder
2-3 teaspoons of cumin powder
2 teaspoons of salt
2 cups of beef stock or water
Note: Anasazi beans can replace pinto beans. They have more flavour and are sweeter.
Directions:
This is a recipe I have adapted for the crockpot, but I'll give the conventional cooking instructions here:
Lightly sauté ½ cup onions in 2 table spoons of oil in a large frying pan until soft and not brown.
Add the ground beef/ mince meat and gently brown breaking up the meat with a fork into very small pieces.
Note: Half the meat may be put into a blender on high speed to deliver to produce a smoother texture. (I don't bother )
Add all the remaining ingredients and mix well
Simmer over low heat stirring every 15 minutes for 2 to 3 hours.
Crockpot
As above, except halve the quantity of liquids & simmer on low heat for 8 hours, stirring occasionally.
Check the consistency with an hour to go. If it's too watery remove lid & increase temperature to high, this will thicken it up.
If any of you are chili fans out there, what ingredients do you add to your chili to give it that extra zing?
If you want it really hot, you can always add habanero, though I would use it sparingly at best, and not touch it without an ungloved hand, as the heat from the peppers will get absorbed into your skin and anything you touch (say rubbing your eye or something) will then end up burning.
ReplyDeleteahhhhhhhh! I'm now craving for chili and it's your fault!
ReplyDeleteI used to use black habanero in mexican dishes, it came dried and was reconstituted in water, I haven't looked to see if I can get it here. Good idea thanks Matt!
ReplyDeleteFemie, call it payback for your Yakitori lol
Beans, beans, the musical fruit:
ReplyDeleteThe more you eat, the more you toot!
The more you toot, the better you feel,
So let's have beans for every meal!
see my lastest blog
have a good one
goodstuff
Sounds delicious
ReplyDeletehe he, If you're daring me into a foodie showdown, you're on!
ReplyDeleteyou can use all the extra energy on my friend, what was his name again? ;P
We'll have chili tomorrow, the roomie already made tacos.
I just thought of it because way back in the day I used to work at a place and when we made the atomic wing sauce we used dried habanero pepper flakes and the cannister they were kept in alone hurt the nose to smell, let alone to eat. Mind you, I wasn't a big fan, I like spicy food if it tastes good, but not spicy food just for the sake of being spicy. When I sit down to eat, I want to enjoy my food, not punish myself for eating,
ReplyDeleteI've eased off spicy dishes but I will make an exception here. I was just thinking I need a crockpot and this will be the the dish to christen it with! (-:
ReplyDeletethnx Ang, Love crock pot recipes
ReplyDeletesounds really yummy. My friend Barry has an absolutely superbly done spicey chili recipe that i've made before too i'll have to try yours. I was going to suggest the habanero's and my other suggestion also given by Matt for the flavor was going to be white pepper which im addicted to cooking with it over black pepper!
ReplyDeleteI LOVE chili. In the winter i usually make a large pot and eat off it for days.
ReplyDeleteA long time ago, i was invited to a "chili pot-luck". Basically each of us invited brought a bunch of stuff for the chili, and whatever we ended up with we ate. It was GOOD. Scary but good.
One friend of mine brought a pepperoni, and another brought fresh mushrooms. Yea, now my chili usually has at least one of those in there.
I'm the same Matt. I like spicy foods but not to the extent that it drowns out the rest of the flavours.
ReplyDeleteA crockpot is an excellent investment Greg. I have been using mine an awful lot already this winter.
ReplyDeleteYou'll have to share your favourite recipes please Jean!
ReplyDeleteThanks to you both for suggesting white pepper, I haven't used this for ages. *added to the shopping list*
ReplyDeleteThey are both ingredients I wouldn't have considered trying in Chili. As I'm not the one eating it I will have to get approval from the boys.
ReplyDeleteNo thanks on both counts
ReplyDeletewell you didnt try your two no thank you bites first lee lol
ReplyDeleteI would be prepared to give it a go
ReplyDeleteeh, its not for everyone, i realize that. the pepperoni can be greasy and overpowering, so if you do try it don't use too much.
ReplyDeletethe mushrooms i do if its REALLY spicy stuff. The mushroom doesnt absorb too much of the spice and is a nice cool-down-bite when you start to sweat profusely, its a nice contrast.
I'm going to make this for mum next time I visit her, thank you it sounds really delicious and easy enough for a novice like me.
ReplyDelete