Let me start this with saying that I’m no Gordon Ramsey, but I love to cook, this is a simple chilli recipe that takes no effort to make, can be made in advance and makes really good leftovers. I rustled this up on a Sunday afternoon, and did leave it ‘marinating’ for a couple of hours, however if you don’t have the time to do this don’t worry. It’ll still taste great regardless.
I mean it’s a chilli, so what could go wrong? Just a note that this serves three people for a main meal or two people with leftovers for the next day.
List of Ingredients That You’ll Need
500g Lean Beef Mince;
2 Cans of Chopped Tomatoes;
2/3 Can of Red Kidney Beans;
A Good Squeeze of Tomato Puree;
Chilli Powder (I used about half a Tablespoon, however adjust if you like it hotter/ milder);
2 Beef Oxo Cubes;
2 Fresh Chillies, Chopped with Seeds Removed (I used a red and green);
Splash of Worcestershire Sauce;
Salt & Pepper.
There isn’t too much of a method to this if I’m honest. I threw the mince and chillies into a heavy based pan, seasoned with one beef oxo and the salt and pepper and cooked until the meat was brown all the way through. Once cooked I left it to cool slightly before adding all the other ingredients and mixing well. I then left it for a few hours to really sit and let the flavours take, however you could skip this and pop it straight in the oven.
However if timing is on your side and you want those spices to really get in there leave it for two hours (or so), set your oven to 160 fan (180 if you don’t have a fan or gas mark 4) and cover the chilli with a lid and get it warming for 40 minutes.
Take it out of the oven, stir well and serve.
Not really a recipe at all!
Now let me tell you a little tale, my other half actually wanted to have Cincinnati Chilli for tea this night, however it was a Sunday afternoon and I had no intention of walking to the shops to buy about 8 spices that I didn’t already own, so instead I rustled up this quick recipe and spent all morning watching Cinderella on Amazon Prime. That’s better surely?
Regardless, he still wanted to try eating my Chilli ‘the Cincinnati’ way, so I cooked up two half portions of Spaghetti and served the Chilli with raw chopped onion and all the grated cheese.
Tell you what it was pretty good, a spicy Spag Bol with more crunch and the addition of beans. Worth a try anyway. Oh and it’s worth me noting that I can’t handle spice very well, Nando’s Lemon & Herb is the highest I’d dare venture, so I did pile on the sour cream, not that I need an excuse. I love that stuff.