(Repoasting here for Ulti!)

This is mah awesome chilli recipe, I make this regularly and the quantities below make a big damn pot for like 4/5 servings.

OK so here’s what ur gonna need: –

• 500g minced beef (lean/extra lean pref)
• 500g diced beef
• 1 pack short cut bacon (diced)
• 1 red capsicum
• 1 onion
• 2/3 big cloves of garlic
• chillis: for normal heat 5 birdseyes, but for extra heat 4 habanero for moar heat leave the seeds in
• mexican chilli powder (3 teaspoons normal, add more for more heat)
• cayenne pepper (2 teaspoons normal, increase for more boewl-looseningness)
• rock salt/sea salt
• ground pepper
• 1 cup water
• 1 tin chopped tomatoes (the ones with basil & garlic are good)
• 1 tin kidney beans (analisse works nice)
• 1/5 – 1/4 bottle of tawny (red wine will do)
• 3-4 tablespoons Lea & Perrins Worcestershire Sauce

Method: –

• Get all the meat out of the fridge at least 30 minutes before cooking
• chop all the veggies and put them in a bowl; chillis, onion, capsicum, garlic PS THIS MEANS DICE THE VEGGIES finely dice the chilli and garlic, rough dice the onion and capsicum
• Get a big steel bowl onto high heat, add a little olive oil. These quantitites make a big damn load of chilli, so a saucepan or wok ain’t gonna be enough
• When the olive oil is smokin, add the diced bacon and stir for 3-4 minutes. It’s gonna want to stick cos of the heat; stir it continuously to get it through this phase
• Add the minced and diced beef and stir that sh1t for the next 10 minutes. You want to cook the meat and get good colour on it. After it’s been in 1-2 minutes, add 2-3 pinches of salt and 5-6 pinches ground pepper, keep stirring so it cooks evenly. Use a wooden spoon.
• (After 10 or so minutes) With the heat still up high, make a hole in the centre of the pan and add the alcohol. You want the taste, not the alcohol, so let it bubble up and evaporate the alcohol. After 2-3 minutes it should be caramelising nicely, so fold the meat into it and simmer for a couple of minutes
• Add the chopped veggies, stir them in and reduce the heat to about 2/3 max. Simmer for 5 minutes, stirring to make sure everything’s cooked evenly
• Sprinkle the chilli and cayenne over the mix, stir it in and let it cook for 1-2 minutes
• Add the tomatoes and water. I pour in the canned chopped tomatoes, then pour the water into the tomato can to flush it all out and into the pan. Stir it good.
• Turn the heat up to max
• Bring the mix to the boil, then down to 3/4 heat for 10 minutes stirring every minute or so.
• Turn the heat down to just under half and put the lid on the pot. Let it bubble away for 30 minutes, stirring occasionally.
• Run the kidney beans through a colander to lose the excess moisture, then throw those bad boys into the mix and add the Worcestershire sauce. Simmer for another 15-20 minutes.

Let it coooooool a bit before serving. I like to serve it with some toasted bruschetta, a dollop of sour cream in the middle of a bowl of it, and grated cheese on top.

Loooooovely :woot: