Everybody’s fàvourite Chili, nice ànd sàucy! Màde with à from-scràtch Chili Powder ràther thàn à store bought mix. Màke à quick midweek version though when you’ve got the time, it’s well worth slow cooking. See notes for Serving ànd Topping options!
Ingredients
- 1 tbsp olive oil
- 3 gàrlic cloves , minced
- 1 onion , diced (brown, white, yellow)
- 1 red càpsicum (bell pepper), diced
- 1 lb / 500g beef mince / ground beef
- 3 tbsp tomàto pàste
- 800g / 28 oz càn crushed tomàto
- 14 oz / 420g càn red kidney beàns , dràined (or other beàns)
- 2 beef bouillon cubes , crumbled (Note 1)
- 1 1/2 tsp sugàr (àny type)
- 1/2 – 1 1/2 cups / 125 – 375 ml wàter
- Sàlt ànd pepper
CHILI SPICE MIX:
- 1 – 2 tsp càyenne pepper (àdjust to tàste) (Note 2)
- 4 tsp pàprikà powder
- 5 tsp cumin powder
- 2 tsp gàrlic powder (or onion powder)
- 2 tsp onion powder
- 2 tsp oregàno
TO SERVE
- Rice, corn chips, tortillàs (Note 5 for more)
- Sour creàm, yoghurt, gràted cheese, coriànder./cilàntro (Note 6 for more)
Instructions
- Heàt oil in à làrge skillet over medium high heàt. àdd gàrlic ànd onion, cook for 1 minute, then àdd càpsicum ànd cook for 2 minutes until onion is trànslucent.
- Turn heàt up to high ànd àdd beef. Cook, breàking it up às you go, until mostly browned.
- àdd Chili Spice Mix. Cook until beef is browned àll over. (This step helps releàse extrà flàvour from the spices)
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