My parents always made a delicious, “burn-your-gob-off” chilli that really deserved it’s own special name, but always just got called ” chilli”. The following recipe, depending on your family’s size and appetite, can feed 4-6 people. We usually make it for four, but there’s always lots left over in the pan for a delicious lunch or snack the next day.
Bear in mind, this chilli is super-hot, and isn’t suitable if you’re looking for a mild dish.
You will need:
One teaspoon of olive oil
Minced beef or lamb (about 800g)
2 tins of tomatoes
1 tin of kidney beans
Chilli powder (hot)
2oz porridge oats
1/2 can of lager
Chopped chilli peppers
Dried mixed herbs
Hot Tabasco sauce
Any other spices you have in your kitchen – be artistic!
1) First, put the olive oil in a large stew-pan and turn the heat to Mark 6 (about 220 degrees Celsius, although it varies with different cookers). This will stop the meat sticking to the bottom of the pan.
2) Remove the skin from the onion and chop it into very small pieces. Chop the green pepper.
3) When the pan and the oil is hot, put the sliced onion and green pepper into the pan and stir it until the onion pieces turn moderately brown. Then put the mince in and stir until the meat turns brown.
4) Add the kidney beans. If the kidney beans are in water, first drain the water. If they’re in chilli sauce, put that in too. Stir into the meat so that the onions, the meat and the kidney beans are well mixed together.
5) Next, add both the tins of tomatoes and stir; be cautious not to splash sauce when you mix it. Now all the important things are added, put in as much or as little chili powder and spices as you like. If you’re looking for a “burn-your-gob-off” chili, add a considerable amount of Chili Powder (Hot) and chili peppers into the mix and stir them in. Also add the paprika, coriander, Jamaican Jerk and mixed herbs, and whatever else you want to add.
6) Add half a can of lager and the porridge oats and stir in thoroughly. The beer brings out the best of the flavours and the porridge oats give the chilli more texture and bulk, as well as soaking up excess oil, which is useful if the meat you used is particularly greasy.
7) If you want to add Hot Tabasco Sauce, which isn’t necessary but gives the flavour a pleasant tang, add a few drops to the chilli and stir.
8) Finally, taste your food! Great chefs like Gordon Ramsay never stop reminding other cooks to taste taste taste. If you think your chilli needs to be spicier, add more chilli powder. Remember to have a glass of milk handy to sip with every new taste, to cool your mouth down.
8) When the mixture is properly stirred, put the lid on the pan and leave on a low heat – gas mark 2 (about 170 degrees Celsius). This will let the spices soak properly into the meat and leave your dish with pleasantly spicy meat as well as sauce.
9) Leave the pan on the heat with the lid on for about 30 minutes, then cook the rice. When the rice is finished, take the lid off the pan of the chilli and serve with the rice, and Naan or white bread.
A good drink to have with chilli is milk or white tea, as it cools the mouth down. Chilli can also stay in a pan overnight as long as the lid is on, and can be stored in the freezer too. You can enjoy the leftovers for lunch or dinner the next day with bread, if you wish. Enjoy!