Serves 2 very generously but really is enough for 3! This chilli is pretty hot. If you’re sensitive about spice you should reduce quantites of cayenne and chilli powder. You can always add more at the end if you change your mind!
Ingredients
- 500g beef mince
- 1 medium/ large onion, finely diced
- 2 small/medium cloves garlic minced
- 1/2 level tablespoon cayenne pepper
- 1/2 level tablespoon paprika
- vegetable oil for frying
- 1 tin red kidney beans, drained
- 1 tin tomatoes in juice
- 250ml beef stock
- 1 red pepper, chopped
- 1/2 level tablespoon hot chilli powder
- Couple of shakes of tabasco sauce
- 1 tablespoon tomato puree
- 2-3 squares (about 15g) dark chocolate -70% cocoa preferably (optional but recommended)
- Cooked american long-grain rice to serve
- 3 handfuls freshly chopped coriander plus extra to garnish
Method
- In a deep sauce pan, fry the onions, chopped pepper and garlic gently until the onion and pepper have softened.
- In a separate pan brown the mince and break it up thoroughly. Add this to the onion.
- Add the cayenne, paprika and chilli powder and fry this all together for a couple of minutes.
- Stir in the kidney beans. Pour in the tomatoes and stock and bring to a gentle simmer.
- Cover the pan and allow the mixture to simmer, checking on it occasionally to stir and make sure it isn’t sticking.
- When about half the liquid has gone, add the chocolate and stir in.
- When the chocolate has melted into the chilli, add the tabasco and tomato puree and stir well.
- When the liquid has simmered down completely stir in the chopped coriander. Taste and adjust seasoning.
- Serve over rice garnished with more coriander.
Note: To make this more like a ‘Cincinatti Chilli’ I’ll omit the peppers, tabasco, paprika and coriander and replace with 1/2 tbsp fresh ground cinnamon, 1/2 tbsp ground cumin, 1/3 tbsp ground allspice a dash of worcestershire sauce and a bit of extra freshly ground pepper. In this case I’ll also use 1 tbsp of chilli powder for a bit more heat. Both versions are good!
Serves 2 very generously but really is enough for 3! This chilli is pretty hot. If you’re sensitive about spice you should reduce quantites of cayenne and chilli powder. You can always add more at the end if you change your mind!
Ingredients
- 500g beef mince
- 1 medium/ large onion, finely diced
- 2 small/medium cloves garlic minced
- 1/2 level tablespoon cayenne pepper
- 1/2 level tablespoon paprika
- vegetable oil for frying
- 1 tin red kidney beans, drained
- 1 tin tomatoes in juice
- 250ml beef stock
- 1 red pepper, chopped
- 1/2 level tablespoon hot chilli powder
- Couple of shakes of tabasco sauce
- 1 tablespoon tomato puree
- 2-3 squares (about 15g) dark chocolate -70% cocoa preferably (optional but recommended)
- Cooked american long-grain rice to serve
- 3 handfuls freshly chopped coriander plus extra to garnish
Method
- In a deep sauce pan, fry the onions, chopped pepper and garlic gently until the onion and pepper have softened.
- In a separate pan brown the mince and break it up thoroughly. Add this to the onion.
- Add the cayenne, paprika and chilli powder and fry this all together for a couple of minutes.
- Stir in the kidney beans. Pour in the tomatoes and stock and bring to a gentle simmer.
- Cover the pan and allow the mixture to simmer, checking on it occasionally to stir and make sure it isn’t sticking.
- When about half the liquid has gone, add the chocolate and stir in.
- When the chocolate has melted into the chilli, add the tabasco and tomato puree and stir well.
- When the liquid has simmered down completely stir in the chopped coriander. Taste and adjust seasoning.
- Serve over rice garnished with more coriander.
Note: To make this more like a ‘Cincinatti Chilli’ I’ll omit the peppers, tabasco, paprika and coriander and replace with 1/2 tbsp fresh ground cinnamon, 1/2 tbsp ground cumin, 1/3 tbsp ground allspice a dash of worcestershire sauce and a bit of extra freshly ground pepper. In this case I’ll also use 1 tbsp of chilli powder for a bit more heat. Both versions are good!
