Monday, 21 January 2008

PostHeaderIcon How to make the perfect Chili, Redux

There is an update to this post, published here.

This is an update to my original post on How to make the perfect Chili. That recipe has been the basis for my chili for many years now but I'm always playing around with it looking for new ways to improve it and I have now settled on a slight variation to the original which I think is more perfect.

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)
  • 200ml of Jack Daniels
  • 1 tin of chopped tomatoes
  • 1 tin of black eyed beans or pinto beans, drained. (Don't ever 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
  • Mix in the chili seasoning and fry off a bit to release the flavours.
  • Pour in the Jack Daniels - being careful not to flambĂ© it - and let it reduce until you have a nice syrupy consistency. This will be quite quick as the alcohol evaporates and your house will stink of liquor!
  • Crumble the minced beef into the frying pan being careful to retain nice chunky meat morsels (which is why you cannot use frozen mince) gently fold it in and let it brown on one side before gently turning to brown on the other (do not stir, it breaks up the chunks!)
  • Make sure the meat is well coated with the syrup and allow to simmer for five minutes
  • Poor over the chopped tomatoes, beans and Peppadew peppers, gently fold in and allow to simmer for another 15 minutes

Server in a bowl with garlic bread and a good bottle of wine, Wolf Blass Yellow Label cab sav works well.

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