There is nothing fancy about this chilli – no chocolate and no peculiar chillies or beans. Just a full-on flavoursome, slow-cooked chilli.
- 1 + 2 tbsp cooking oil
- 1kg beef mince (very lean <5%)
- 2 large onions, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp hot chilli powder
- 1 tbsp chilli flakes
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 6 tbsp tomato puree
- 300ml beef stock (made with 2 stock cubes/pots)
- 800g crushed tomatoes (rustica passata)
- 2 x 400g tins red kidney beans, in water (drained and rinsed)
- Salt and pepper
- Preheat the oven to 130 C fan.
- In a large frying pan heat 1 tbsp of oil over a high heat.
- Add the mince and seal, breaking it up and moving all the time. Don’t allow the meat to stew, but do allow it to take on some good colour.
- Set aside.
- Meanwhile, in a large ovenproof casserole, heat the remaining oil.
- Add the onions and fry gently for approximately 10 minutes, over a low-medium heat. You want the onions to soften, without colouring.
- Add the garlic and cook for one minute whilst stirring.
- Add the spices and herbs and cook for 1-2 minutes, stirring constantly.
- Add the tomato puree and cook for 2 minutes, stirring constantly.
- Add the stock, tomatoes, mince and a good grind of black pepper.
- Stir and bring to a simmer.
- Cover with a lid and put in the oven.
- Cook for 3 hours. After 1.5 hours stir in the red kidney beans.
- Adjust the seasoning.
Serve and enjoy with plain boiled rice, tortillas, baked potato, or whatever takes your fancy!