Keep it Simple Chilli
I have made and eaten a lot of chilli in my life. I have played with numerous combinations and all kinds of random ingredients from coffee to chocolate and even cinnamon, however, everytime I make it I come to the same conclusion, a good chilli is not about how many ingredients you can stuff into a pot, instead it’s how you combine those ingredients and the attention you give it.
Many people, including myself, have all made the same mistake by adding everything they can find into the pot, throwing in insane amounts of spices and then cooking as hot and as quickly as possible. Now in some cases this is a valid approach. Maybe there are time restraints or you decide to go a little nuts by throwing an avocado in just to see what happens (experimentation in the godfather of all creation after all), it’s all good. But if you want to create something wonderful, deep and truly spectacular, all you need do is keep it simple and take your time.
Ingredients
| 20% Minced Beef | 500g |
| Medium White Onion | 1 |
| Passata | 75g |
| Tinned Kidney Beans (with juice) | 200g |
| Garlic Cloves | 3-4 |
| Hot Chilli Powder | 2 tbsp |
| Cumin | 2 tbsp |
| Tap Water | 1/2 cup |
| Salt & Pepper to taste |
Method
- Add the mince to a large non-stick pot with no oil. the fat in the beef will stop it from sticking to the pan.
- While the beef is browning, peel and dice the onion, checking back on the beef now and again to give it a stir.
- Once the beef is browned, add the chopped onion and cook for a few mins.
- Add salt and pepper to the beef, but not too much, you can always top it up at the end.
- Add the Cumin and Chilli powder and cook for a few more minutes while stirring to mix all the spices in to cover all the meat
- Pour in half the can on kidney beans, the the juice, this will act as a thickener.
- Finally pour in the water and mix in.
- Reduce the heat right down and pop a lid on the chilli. You want to leave it cooking until its reduced down quite a lot, but not so much that the beef is dry, take a look at the images above. I would say between 15-25 mins. I often turn it off after about ten minutes and let it just sit in its juices. This helps to develop the flavour even further and tenderise the meat. After sitting for 10-30 minutes, don’t let it go cold, pop it back on for another 10 mins and serve.
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