So with winter arriving everyone needs a little winter warmer or comfort food to keep the cold at bay. Nothing better than a nice, big, heaping bowl of chili to warm you right up!
This chili recipe is nice and easy, you only need to chop a couple of onions and then some garlic – unless you cheat and go for a couple of spoons of crushed/minced garlic like we did. Once you’ve got the chili simmering away, pour yourself a wine. The bottle is open so you may as well! And hey! While you’re at it why not sneak in a piece or 2 of choccie while you’re at it! Go on, treat yourself! No wonder this ends up being a weekly feature on my winter dinner menu!
- 500g lean minced beef
- 2 medium onions, chopped
- 3 garlic cloves, peeled and finely chopped
- 1–2 tsp hot chilli powder
- 2-tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp flour (any will do, its just to thicken the sauce)
- 150ml red wine or extra stock
- 300ml beef stock, made with 1 beef stock cube
- 400g can of chopped tomatoes
- 400g can of beans (kidney, black, whatever floats your boat) drained and rinsed
- 3 tbsp tomato purée
- 1 tsp dried oregano
- 1 bay leaf
- 20g Dark chocolate (optional – go on you know you want it)
- flaked sea salt
- Freshly ground black pepper
- Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Once you’ve browned the mince it’s time to add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander.
- Fry together for 1–2 minutes more to release the aroma of the spices. Sprinkle over the flour and stir well. We used coconut flour to make it lower in carbs. Don’t worry, it doesn’t add a coconut flavour to the dish!
- Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans (just make sure you drain and rinse them first) into the pan and stir in the tomato purée, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
- Bring to a simmer, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes. Keep stirring occasionally until the mince is tender and the sauce is thick.
- With about 5-10 minutes left in the cooking process it’s time to add in the chocolate. Break up a few pieces of dark chocolate and stir them into the mix. The chocolate brings richness to the child and smooths out the acidity from the tomatoes. Plus it tastes great!
- Lastly, grab yourself a spoon and have a taste, adjust the seasoning if necessary and then its ready to serve.Serve your chili with a nice dollop of sour cream and a handful of cheese. Sit back, relax and enjoy!
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