When the night is cool or rainy, nothing can satisfy like a bowl of beef chilli. Try out our Tex-Mex Chilli and see for yourself.
Tex-Mex Chilli
A spicy beef chilli in the traditional tex-mex style
Ingredients
- 750 gm beef mince 10-15% fat
- 2 medium onions chopped
- 2 cloves garlic minced or pressed; large cloves
- 2 green peppers optional; sweet peppers, not chilli peppers!
- 2 tbsp rapeseed oil or other vegetable oil
- 2 cans red kidney beans (400gm can)
- 1 can black beans (400gm can)
- 3 cans chopped tomatoes (400gm can)
- 100 gm tomato puree (double concentrate)
- 60 ml cider vinegar
- 2 tbsp oregano
- 4 tbsp mild chilli powder ** see notes
- 2 tbsp ground cumin
- 1 tbsp sweet paprika
- 2 beef stock cubes
- ¼ tsp black pepper finely ground
- 150 ml sour cream optional
- 50 gm sliced jalapeño peppers optional; use pickled jalapeño, not fresh
Instructions
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Put the oil, onions and garlic (and green peppers if using) in the stock pot over a medium high heat and saute until softened. Remove from the pan and set aside.
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Put the beef mince in the pot and brown thoroughly. Add the onions and garlic to the mince and stir.
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Add all of the dry spices and the stock cubes and stir thoroughly.
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Add the vinegar, chopped tomatoes and tomato paste. Rinse the cans of tomato with a bit of water in each can and combine to make one can full of water. Add to the chilli and stir.
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Drain the beans in a colander and rinse. Add the beans (and the jalapeños if using) to the chilli and mix thoroughly.
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Simmer the chilli over a medium low heat for 30 minutes stirring occasionally.
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Serve in bowls with a large dollop of sour cream on top.
Recipe Notes
The ingredients listed as ‘optional’ can be added or not according to your preference — we always add them. You can make the chilli less spicy by reducing the amount of mild chilli powder you use and by omitting the jalapeño peppers.
Pimp your chilli:
Want to mix it up a little? Try these optional ingredients:
Add 25gm of finely grated dark chocolate. This will add an extra richness to the chilli — you’ll never taste the chocolate!
Substitute an equal amount of chopped rump steak for the beef mince for a different texture. You’ll need to add an extra hour of simmering time to make the steak fall apart tender — and stir regularly to prevent sticking.
Like things a bit smokey? Add (or substitute) a tablespoon of chipotle or ancho chilli powder to the chilli.
And we like to serve the chilli with a batch of cornbread. (Check out our cornbread recipe: http://heckofadish.com/2017/03/17/cornbread/#more-70)