arrrgh there has been a serious cause of blog neglect going on. But I have excuses, dozen upon dozens of serious life organisational excuses. But all those house/job/venue hunting errands that have been consuming my sundays and all my brain space have ticked themselves off.
So I’m back and do I have a fabulous, gorgeous, over the top, mindblowing culinary accomplishment to share with you to make up for the abandonment? . . . Well no, I have a good ole’ beef chili. But this is the sort of beef chili that is completely satisfying to make and devour at the end of a frantic tick all the boxes day. Its so straight forward yet worth it that I even had the energy to not only cook it, but also photograph and write about it.
It’s a hit all the spots bowl food with a deep warmth to the flavour thanks to the cocoa powder, a little secret I discovered and one I will now never omit from any future rendition. I like mine with a lot of kick, just dial back the fresh chilies to adjust the heat. And despite not appearing on here more often I have still be cooking so there are mango curds, lime chiffon cakes, and red pepper pestos itching to be shared with you.
Loosely adapted from smitten kitchen
Serves 2-4 (depending on hunger, hate to admit the two of us tend to only leave enough for a light lunch the next day)
500 g Lean Minced Beef
½ small Onion, finely chopped
2 cloves Garlic, minced
1 tsp Beef Stock Powder
1 fresh red chili fine chopped (adjust for hotness)
2 tsp Ground Cumin
2 tsp chili powder
2 tsp Unsweetened Cocoa
1 tin Diced Tomatoes
1 tin Kidney Beans, drained
2 tsp Paprika
1 red Capscium
Place the minced beef in a large frying pan and cook until browned. Add the onion and cook for a few minutes until translucent Add the garlic and paprika cooking 1 minute more. Add all the remaining ingredients and bring to the boil. Reduce heat and cover. Leave to simmer for 10 minutes, then 10 minutes with the lid off. The longer you simmer it for the deeper the flavour gets. When I have time I like to simmer it covered for closer to 30minutes.
Serve with sour cream, grated cheese, avocado, chilies and coriander.This entry was posted in Summer and tagged beef, chili, mexican, recipe.