Amazing Chilli Recipe
Chilli is a dish that has been cheapened over the years – it’s a victim of the microwave meal curse. A once great dish, chilli has gone the way of the chicken kiev – really good when done properly, but now people are so used to the convenience food version that they forget that the real thing is a brilliant dish in it’s own right and not some pre-packaged crap.
In some parts of the world, the family chilli recipe is passed down through the generations. Where I can’t see this being passed to my kids alongside any money and property I have when I’m gone, they’ll enjoy it all the same!
This chilli recipe will change your opinion of chilli forever, I’m sure of that!
- Brisket of beef (in this dish I used a 450g cut)
- 1 Onion
- 1 Yellow pepper
- 1 Tin of chopped tomatoes
- 1 Tin of kidney beans
- 1 teaspoon of each of cumin, paprika, smoked paprika and hot chilli powder
- 2 Beef Stock Cubes
- 2 Cloves of garlic
- 2 Carrots
- Handful of petit pois
- Mix all of the spices together and rub all over the meat until it is covered. Transfer to the pan and seal the meal by frying it on all sides until browned. When it is ready, throw in the chopped onion and garlic and cook until well softened. Add any spice mix that fell off the beef into the pan and stir in.
- When the onions are done, add the chopped tomatoes, then make two tins worth of beef stock and add that to the pan. Bring to the boil for 1 minute, reduce to a simmer and place a lid on the pot and leave for 3 hours, stirring occasionally to prevent it catching on the bottom of the pan. (I cooked mine on the hob, but the oven is just as good, go for 160 degrees Celsius).
- After 3 hours, remove the beef and shred between two forks. Chop the pepper and add to the chilli along with the beans. Add the shredded beef back to the pan and warm through for 10 minutes on a low heat.
- 5 minutes before serving, add the petit pois (not a traditional addition, but it’s an extra vegetable!).
- Serve with white rice or salad and enjoy!
This amazing chilli recipe is low fat, high protein, has real depth of flavour and contains 6 separate portions of vegetables. If you are on a fat loss mission and want to keep your carbs low, serve it with salad or vegetables instead of rice. It’s a really versatile chilli and works well with all kinds of accompaniments.
Remember – there is more to chilli than pathetic little boxes that are ready in 2 minutes! Yes, it’s a dish that takes time and effort, but the results are really worth it. Make a large portion and freeze it to re-use at a later date. Work once, enjoy multiple times!
As always, more recipes available on the recipe section of the blog.