I love big, stock pot cooking. I think it’s because I like to be a good hostess and prefer to be able to feed anybody and everybody that visits my house until they are full! Lancashire Hot Pots is a favourite in my house as is Spaghetti Bolognese and Chilli.
I have eaten alot of chilli in my time and I know a number of great chilli makers. I’m not saying that this is the correct way to make it, I’m not even suggesting it’s the best…..this is simply MY way and I never have any leftovers!!!
My method uses the fewest pots and pans possible, which is another reason to love big stock-pot cooking: less washing up!!
You will need:
500g minced beef
1 white onion
1 tin of chopped plum tomatoes
1 tin kidney beans
hot or mild chilli powder
1 clove of garlic
1 beef stock cube
2 rashers smoked back bacon
Optional: Garlic Puree and culinary chocolate
- Very finely chop your onion and cook gently in a heavy frying pan.
- Finely chop your pepper (I have used half a yellow and half a red pepper) and add to the pan.
- Once the peppers have softened slightly and the onions have started to become translucent, add 1 heaped teaspoon of chilli power and 1 half teaspoon of mixed spice.
- Stir until coated and cook for a further 5 minutes and empty into a large Casserole dish.
- Finely chop 1 clove of garlic and add to the mixture.
- In the frying pan you have just used, brown the minced beef. Drain off any liquid.
- Grate into the mince, approximately 1 teaspoon of dark or culinary chocolate. Mix well.
- Add the mince to the Casserole dish and mix well.
- Once again, in the same frying pan, brown 2 rashers of smokey bacon and then using kitchen scissors, cut into small squares and add to the casserole dish.
- To make the sauce, dissolve a beef stock cube in 300ml of boiling water. Add a tin of chopped plum tomatoes and 2-3 tablespoons of tomato puree.
- At this point I add a tablespoon of garlic puree, but this is up to you. Our family really likes Garlic!!
- Cook on the hob until bubbles appear and then add to the Casserole dish.
- Stir all the ingredients together and cook in a medium oven for 20 minutes.
- Drain and rinse a can of kidney beans and gently stir into the chilli. Cook in the oven for a further 5 minutes.
- Serve with rice and grated mild cheese.
Hope it isn’t too spicy for you!