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Post by tigerlily on Mar 13, 2009 21:28:28 GMT
1 lb minced beef; 1-2 large onions; 1-2 chopped bell peppers; 2 teaspoons oil; 1/2 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon chilli powder; 1/2 teaspoon celery salt; 1 teaspoon cocoa powder; 1 teaspoon minced garlic in oil; small jar tomato sauce; tin tomatoes; tin French Onion soup (Campbell's condensed for preference) tin any type of beans you like - I had half a large tin of pork and beans to use up, so tipped that in).
Sauté veggies in the oil, add spices and cook for thirty seconds or so.
Add mince and stir through veggies until meat is browned and fragrant.
Add tomatoes, tomato sauce and soup.
Bring to the boil, cover and simmer on low for an hour; then remove lid and cook on medium-high for fifteen minutes or so while you boil some rice to accompany the chilli.
Not too slow (considering most 'proper' chilli recipes call for at least two hours of slow simmering) and incredibly tasty!
Could also be made with brown lentils in place of the minced beef for the veggies amongst us - just be sure to replace the onion soup with a veggie alternative to avoid the beef stock.
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Post by meltemi on Mar 14, 2009 12:22:53 GMT
Opens tin of kidney beans in chili sauce...adds to fry-pan of minced beef...onions...garlic...eats...bliss. Burger all that effort.
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Post by tigerlily on Mar 14, 2009 12:56:05 GMT
Ah, but it tastes better for cooking that wee bit longer - and even better eaten the following day.
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Post by Candy Mansing on Mar 17, 2009 9:54:40 GMT
Ah, but it tastes better for cooking that wee bit longer - and even better eaten the following day. That I can believe - sounds good Tigs.
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Post by meltemi on Mar 21, 2009 15:39:46 GMT
Burger that I was in a hurry due to hungry...it was Gluten-Free...left some for another day? I could peg out overnight....
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