Difference between revisions of "Berk's Chilli"

Latest revision as of 09:09, 25 April 2010

Ingredients

Stuff:

• 1lb stewing beef, chopped into 1/2" chunks
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 largish splash white wine.

Base:

• 1pt beef stock (I use the kallo type, they're less salty than others)
• 1/2pt beer (cheapass lager is fine)
• 1 tbs ground cumin
• 2 tsp oregano
• 2 tsp cayenne pepper
• 2 tsp worcester sauce
• 1 tsp thyme
• 1 red chili *finely* chopped

Other stuff:

• 1 Tin of tomatos, chopped.

Stuff to throw away:

• Beans of any kind, they're filler, and EVIL.

What to do:

Throw all the stuff from the base section of the ingredients into a large saucepan (big enough to hold the chili once made) Stick it on medium-lowish heat.

Fry off the onions in a large frying pan until they're soft and a bit translucent, Add the garlic and stir around a bit, throw into the big pan full of wet. (I taste the wet at this point, I can usually judge how hot the chili will be and adjust)

Toss (pfft!) the beefs in a pinch of salt (sea, if possible) a few grinds of pepper and 2 tsp of oil

Put the meat into the frying pan and cook until brown all over.

Lob meat into the pan with wet and onions, return the frying pan to the heat for a minute, then pour the wine in, stir it around a little to get all the stuff off the bottom of the pan, and pour it into the pan with the meat etc.

Bring the saucepan to a low simmer and stick a lid on, stir occasionally and cook for at least 90 minutes, longer is better though longer is fine, if it starts to really dry out, add a bit more beer/stock

Taste it at this point to check the spicing/seasoning, add more spicy if you think you need it (it'll get less spicy when you add the tomatoes, but not a lot)

Once your're bored and hungry, add the tin of tomatoes and stir into the stuff, and reduce down until lovely and thick.

Taste it before you serve, if it's dangerously hot, stir a tablespoon of cream into it and it'll take the edge off.

Serve with rice.