A few weeks ago, I mentioned that I would be starting to put together some recipe posts this year. Something I thought I would never do, but over the past year or so I have started to fall in love with cooking. We have a love/hate relationship me and the kitchen. I go through stages when I just haven’t got the patience to cook and then other times I will happily cook from scratch every day of the week. In that year I have got more and more confident and have now started moving away from existing recipes and adding my own twists. This bangin’ chilli recipe has to be one of my favourite things to cook, and most definitely eat. It is full of earthy flavours with just enough spice, and few zings of lime to really freshen everything up!
Bangin’ Chilli Recipe
Prep & Cook Time: Roughly 1hr 30-45mins
- 2 tbspn Oil
- 1 large onion finely chopped
- Ground Cumin
- Chilli Powder
- 750g Mince Beef/Steak
- 500g Tomato Passata
- 400ml Beef Stock
- 2 Tins of Kidney Beans
- 250g ready to eat Puy Lentils
- Segment of high quality dark chocolate
- 1 Lime
- Salt & Pepper to taste
- Warm the oil in a large frying pan for a minute or 2 on a medium-high heat
- Fry onions until soft and see through
- Add Cumin, Chilli Powder & Paprika, I don’t measure mine out but start with a tbsp. of each, then taste and adjust later. Allow the onions to absorb some of the colour and flavour for a minute. This will need constant stirring so not to stick.
- Add your minced beef. Cook the mince until it is brown all over and has a ‘fried’ look to it.
- Now add your tomato Passata. Tinned tomatoes can be used instead but I prefer without tomato ‘lumps’. Leave to simmer for 10 minutes. Stir regularly
- Add the stock. Stir in and lower the heat. Allow to gently simmer for around 15-20 minutes. Remember to keep stirring to reduce the chance of the mixture sticking.
- Add salt and pepper, and taste the mixture. Add in any other spice you feel it needs. Want heat? Add more chilli powder. More earthiness? Add Cumin (I add lots of Cumin!) More colour and sweetness? Add more paprika. If you want more of a smoky flavour, try adding a little smoked paprika. ( I did that today and it just added another depth!). Add more seasoning if required. Stir the mixture and allow to simmer for 3-5 minutes.
- Stir in the kidney beans and lentils.
- Add your chunk of dark chocolate and allow to melt. Stir the melted chocolate through the rest of the mixture and taste again. Add further spice if required and turn the heat right down. Allow the mixture to gently simmer for 15 minutes.
- Turn off the heat and let the mixture sit for 2-3 minutes
- The final step is to add the juice of one lime, stir into the sauce and leave the chilli to sit and absorb the flavours whilst you prepare your accompaniments.
Serve with a portion of Rice and add a dollop of sour cream on top. Alternatively it is also lush with a Jacket Potato and melted cheese.
Chilli is also even better the next day. Chill any left over mixture in the fridge for up to 3 days. Just re-heat (to 75º) when ready to eat. Serve with nacho’s and some Mexican sauces for a fab lunch for all the family.
This chilli can also be frozen. Ensure the mixture is cool before putting into the freezer.
I would love to hear your thoughts on this recipe! Leave me your opinion in the comments! Did you adjust any of the ingredients?
Was it a hit with all the family? My little ones love this Chilli, do yours?