Controversial Chilli
Is it possible to pack flavour into a mid-week meal? With this controversial chilli, we think we have cracked it! Why controversial? This dish takes about 45 minutes and skips the beans.
We are a fan of the slow-cook at the FatSteak Club, and chilli is perfect for this. Next day chilli even better. Using some great flavour building tips you can get a rich and spicy chilli in about 45 minutes.
The heat level is up to you, of course, play with the amount and heat of the chilli powder, chilli flakes and jalapeno peppers. If you go overboard, there is always sour cream to cool it all down!
Step 1 - The flavour
Dice the onion into medium pieces
Heat the olive oil in a heavy frying pan
Sweat the onions until soft and starting to brown
Add the crushed garlic and fry for another minute
Tip in the spices and stir into the oil
Cook the spices, onion and garlic together for a couple of minutes to release the flavours
Step 2 - The meat
Tip in the meat
Break up the mince and stir in the spice mix
Cook for 10 - 15 minutes until any liquid has evaporated
Step 3 - The liquid
Make up 250ml of beef stock, but using a cube or stock pot that should make 500ml to concentrate the flavour
Dice up one beef tomato or two smaller salad tomatoes
Roughly chop the jalapeño peppers
Add all to the pan with the tomato puree and give a good stir
Bring to the boil and simmer for 15 minutes
Stir occasionally, taste and season
Serve the chilli with your favourite rice, or simply in a bowl covered in cheese!
Ingredients - No-bean chilli
1 onion
3 tbsp olive oil
2 large cloves garlic
2 tbsp chilli powder
2 tsp ground cumin
2 tsp smoked paprika
0.5 tsp chilli flakes
1 kg minced beef, 12-15% fat
2 salad tomatoes or 1 beef tomato
50g pickled green jalapeno peppers
250ml strong beef stock
2 tbsp tomato puree