Bloke wants to cook chilli without cheating!

Smiley_Mum

Smiley_Mum wrote:

This is the recipe I use and it goes down a treat all round.

454g steak mince
Two green peppers seeded and chopped up
One large onion finely chopped
Three cloves of garlic, crushed.
Two tablespoons of tomato puree concentrated stuff
One beef stock cube made up to about half a pint.
Two teaspoons of cumin
One teaspoon of chilli powder (I use medium strength)
Half a teaspoon of mixed herbs
Half a teaspoon of garlic powder*
Half a teaspoon of onion powder*
Few dashes of tabasco sauce*
One or two tins of kidney beans, drained and rinsed
One tin of plum tomatoes blitzed with a little stick blender, it makes the sauce nice and thick*

Brown the mince, then add the peppers, onions and garlic and cook on a medium heat for 10 minutes. You could just brown the mince in a pan and throw everything in that way but I think you'd get more flavour if you browned the veg in with the mince on the stove. Up to you.

Then throw everything into the slow cooker, give it a good stir and stick the lid on. Make sure there is enough liquid to just about cover or it will stick to the bottom of the slow cooker.

When done thicken it up with a little bit of cornflour and water mixed together and stirred into the chilli.

Serve with tortillas warmed under the grill, Lidls ones are good and some whole grain rice. Cheese sauce is good on top of the chilli also.


* These items marked with an asterisk are my own add ins, the recipe can be made up without and is perfectly fine.

If you don't have a stick blender, I think Tesco do cheap ones for about a fiver.

Good Luck with it, look forward to seeing the finished result. :-)


Cheese sauce for it would be

About 50g of butter (Tesco value)
A tablespoon or two of plain flour
3/4 of a pint of milk roughly.

Heat slowly on a stove and combine it until it all comes together in a soft ball (roux), not too thick though, if so, add a tiny bit more butter. Cook it over a low heat for about a minute.

Then take off the stove and add in a little bit of milk at a time, keep stirring it into the roux, keep doing this until it goes into a sauce that is reasonably thick. Grate a good lump of cheese and stir into sauce over a low heat. Add some salt and some pepper and that's your sauce.

Have your chilli on your bed of rice, pour over some cheese sauce. Tortillas on the side, use to mop up the chilli and cheese sauce, it's great.

Here's what I use, depends on how much mince you have and how hot you like your chilli. If you like a little bit mouth numbing then increase the amounts I've put down, that is if you have around a pound of mince, 454 grams etc.


Brown the mince and the onions and then throw everything in together and cook it. You want to have it ready for tonight, then you'd have to do it on the stove. Brown the mince with the onions and whatever other veg you want to put in and then put in the puree and the stock and the whizzed up tomatoes etc and then throw in all your herbs, spices and your kidney beans. Shove the lid on and cook on a medium heat for about half an hour. Meantime set up your rice depending on how long you have to cook it and have your tortillas to hand to warm under the grill when it's all ready. Put some cornflour and water together at the end to stir in to thicken it up. Half an hour if you get going on it, 45 minutes tops. So you should be eating by 6.45pm.

Rikki

How are we doing so far with this one?

annie-c

I'm hoping to see the first photos soon Mr BE!!!

mrbadexample

The mince is browning....I've never bothered draining off the excess liquid from this before, but the thread seems to suggest I should so I will.

Curry_Queen

All the flavour of the meat is in the "excess liquid"


Only drain it if you've got really cheap nasty mince full of fat

mrbadexample

Curry_Queen wrote:

All the flavour of the meat is in the "excess liquid"


Only drain it if you've got really cheap nasty mince full of fat

Bu**er...too late! I don't think it was cheap and nasty, it was just Morrison's minced beef.

nabowla

Humph. I was going to make chilli this evening but am still at work waiting for An Important Call from overseas. Can't go home (which take an hour) until they've rung. Not fair. All this talk of chilli is making me VERY hungry.

mrbadexample

Pop round...there'll be plenty.

mrbadexample

Ok, so far we have 1lb mince, two roughly chopped onions, three peppers & equivalent to two cloves garlic frying away...:drool:

mrbadexample

I've just added a LOT of mushrooms...me pan's full. :eek: