Sunday, 18 February 2007

PostHeaderIcon How to make the perfect Chili

There is an update to this post, published here.

I keep getting asked how I make my infamous Chili, so here it is - to serve 3-4.

What you'll need:
  • 1 packet of Old El Paso Chili seasoning (this isn't cheating, it's a damn good mix)
  • 1 large red onion
  • 500g lean minced beef (fresh not frozen, this is very important)
  • 1/2 a glass of red wine (something gutsy like Wolf Blass Yellow Label Cab Sav)
  • 1 tin of chopped tomatoes
  • 1 tin of black eyed beans or pinto beans (don't use kidney beans)
  • 1/3 jar of Peppadew peppers

What you do:
  • Finely chop the onion and gently fry for few minutes in a couple of tablespoons of mild olive oil
  • Crumble the minced beef into the frying pan being careful to retain nice chunky meat morsels (which is why you cannot use frozen mince) and let it brown on one side before gently turning to brown on the other (do not stir, it breaks up the chunks!)
  • Once browned sprinkle the chili seasoning over the meat and gently fold in
  • After a few minutes poor in the red wine to deglaze the pan and simmer gently until the liquid is reduced
  • Poor over chopped tomatoes, beans and Peppadew peppers, gently fold in and allow to simmer

Server in a bowl with garlic bread and the bottle of Wolf Blass.

2 comments:

Anonymous said...

Jan made this from your recipe, it was yummy!

Big Steve said...

Try it with strips of beef instead of mincemeat, I stumbled upon this by accident and it turns it into a more sophisticated dish (for when trying to pull etc.)

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