Quick, simple and easy to make this flavoursome Beef Chilli is great on Jacket Spuds, Over Rice, On Nacho's, On Fries / Chips / Dirty Fries, on top of a pizza or just on its own. A firm favourite in our Household I make a batch of Everyday Beef #chilli most weeks, and it only gets better when stored in the fridge. Although you could freeze it in pre-portioned batches if needed, but I prefer it from fresh. The below recipe is for 1kg of Beef Chilli, but if you want to make a smaller amount then simply half the recipe for 500g.
Ingredients:
1KG beef mince, best with a 5-20% fat content
2 Large or 3 White Medium Onions, finely chopped
4 Large cloves of Garlic, finely chopped
1-2 Fresh Red Chillies, finely chopped
3 tsp ground cumin
2 tsp ground coriander
2 tsp mustard seeds
2 tsp ground cinnamon
2 tsp smoked paprika
4 tsp dried oregano
2 tsp hot chilli powder
1 beef stock cube
2 x 400g can chopped tomatoes
3 tbsp tomato purée with added garlic (if you can't get this normal tomato purée will suffice)
400g red kidney beans (washed)
300mls cold water
3 Squares Dark Chocolate roughly chopped
Garnish:
Fresh Coriander
A few Spring Onions
Soured Cream or Crème Fraîche
Fresh Red Chillies
Method:
Heat a little olive oil in an iron skillet, Creusot pot, or Large Pan and Pop in your beef mince, breaking it up as you go. Keep breaking up the mince and moving it around, until all the water cooks out and it starts to catch on the bottom of the pan. Then add a little splash of Franks Red Hot Original Sauce, season with salt and black pepper and cook for a further few minutes. Drain the beef and set it aside, keeping the pan for later (no need to wash!).
Finely chop your white onions and garlic cloves and taste test your red chillis. Depending on how hot you like it, finely chop 1-2 Red chillis (remove the seeds). Take all your herbs and spices and measure them out into a bowl to create your spice mix, set this aside. Add some more olive oil back to the same pan used to cook the beef mince. On a medium heat, fry your white onions, garlic and chilli until starting to lightly brown. Then add your tomato purée and spice/herb mix and cook out for a few minutes.
Turn on your oven to 180c to warm up and add to the pan your chopped tomatoes, swilling out the cans with a little water and adding this as well. Cook this on a medium heat for a few minutes and then add back your beef, beef stock cube, add your water (keeping a little back), a good splash of Franks Red Hot Original Sauce, and season with salt and black pepper. Add another sprinkle of oregano, and your chopped dark chocolate, stir well and bring to a simmer. Check the seasoning, and add some more water if it's not loose enough. Pop this into the oven with a lid on at 180c for 30 mins.
Whilst cooking, check and stir the chilli every 15 mins, and drain/wash your red kidney beans. After 30 mins, take the chill out of the oven, add in the kidney beans, stir well and cook for another 20 mins. The chilli should now be thickening up, but if it's too loose and watery leave the lid slightly off the pan for the final 20 minutes in the oven.
After 20 minutes remove the chilli from the oven, remove the lid, stir well and check the seasoning, season with salt and black pepper if needed. Leave to cool a little and then serve or place in the fridge for later (when fully cooled). This will also make the chilli thicker and more rich, and should keep for 4-5 days. To reheat, simply decant into a smaller pan, heat on the hob and then finish in the oven at 180c for 10 mins.
To Finish/Garnish:
Serve the chilli with fluffy jacket potatoes, rice, nacho's, fries on top of a pizza, or just on its own. To garnish I'd recommend chopped coriander, chopped spring onions, fresh sliced red chillis and soured cream or crème fraîche.
