Kitchen Witch Wednesday – Chilli, My Way

When the evenings are a bit nippy still, you just can’t beat a bowl of chilli. Meaty and rich with a smoky heat from the chipotle chilli.

I know that every person has their own idea of what a chili should contain and taste like. This is my version.

Ingredients:

3 slices dry smoked bacon, chopped

2 large yellow onions

2 cloves garlic, crush and mince

2 sweet peppers, seeded and chopped (green, red, or yellow)

2 chilli peppers, seeded and finely chopped

1 tablespoon olive oil

500 grams minced beef

2 tablespoons tomato puree double concentrate

1 beef stock cube

2 heaped teaspoons ground cumin

1 teaspoon ground turmeric

1/2 dried chipotle chilli, soaked for 30 minutes and chopped (save the liquid)

1 tin chopped tomatoes

1 tin red kidney beans, drain and rinse

1 tin kidney beans in a chilli sauce

salt and pepper to taste

1/2 teaspoon brown sugar (optional)

Slowly brown off the bacon over a medium heat to render out the fat in 1/2 tablespoon olive oil. Do this over 10 – 15 minutes.

Onion, Garlic, and Chilli

Turn up the heat to medium-high and add the onions and peppers. Cook off until softened. Remove the onion mix.

Add the other 1/2 tablespoon olive oil. Bring up to heat and add the mince. Cook off until completely browned.

Add the tomato puree concentrate and stir for about a minute. Crumble the stock cube and add, add the spices and chipotle chilli. Stir and cook into the beef for about a minute.

Add in the tinned tomatoes and beans. Stir in.

Add back the cooked onion mix.

Rinse the tins with a small amount of water and add that plus the soaking liquid. If needed, add more water.

Season to taste and add in the sugar (sugar cuts the acidity of the tomatoes).

Let it cook down for about 30 – 45 minutes and taste again for seasoning and heat. If you like your chilli a bit hotter, you can add in a bit of chilli powder.

Serve.

Crusty bread

This dish is even better the next day. Try it wrapped in a tortilla or over rice.

We like ours with slices of crust bread and butter.

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2 thoughts on “Kitchen Witch Wednesday – Chilli, My Way

  1. Pingback: Kitchen Witch Wednesday Spaghetti Bolognaise | Writings of a Pagan Witch

  2. Pingback: Bulk Cooking: Fish Pie and Chilli Burritos | Writings of a Pagan Witch

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