Steve’s Chilli

In the middle of summer when there is thunder and lightning outside and the rain can only be described as ‘biblical’, what else are you going to do but cook. I’ve been making chilli for years and it’s one of those recipes which is never the same twice. I always make a huge pot and this is roughly what I did today.

2 lb mince beef
1/2 lb chuck steak (cut up very small)
2 slices bacon (I used Fermanagh Black bacon today)
2 onions
4 cloves garlic
3 fresh chillies (use as many as you like)
3 tins chopped tomatoes
2 tins kidney beans
1 tin taco beans
Chilli powder
Mixed herbs
Fresh oregano
Salt and pepper
Olive oil

Heat oil in large saucepan and sweat off onions, garlic and chillies. Add all the meat and cook for about 10 minutes. Stir in the cumin, chilli powder and cinnamon. You only need very little cinnamon as otherwise it will overpower the other flavours. Add the tomatoes, all the beans, fresh oregano and season to taste. Cook on a low heat for as long as you can and eat the next evening if you can wait that long.




The bacon adds some flavour. I would recommend Black bacon if you can get your hands on it but any bacon will make a difference. The chuck steak isn’t essential but makes it a bit more rustic. If you could be bothered, you could make the whole thing by chopping up chuck steak as small as you can. Cumin adds depth, as does the chilli powder.

Optional kitchen porn:
Kamata Japanese knife – thanks Liz (she purchased this on her trip to Japan)
Large Le Creuset saucepan

Published in: on August 25, 2012 at 4:43 pm  Leave a Comment  
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