My version of chilli (for today)

Chilli seems to be one of those dishes that I cook that never seems to come out the same twice.Understandably, because there are so many different ingredients you can include/exclude and also time makes a big difference as well. This is the version I made and D said it’s the best yet (although given I cooked it every dish should be the best yet ;))

Ingredients serves 6

  1. 1 large onion, finely diced
  2. 600g lean minced beef
  3. 880g tinned tomatoes (2 small tins or 1 large) – I found Italian cherry tomatoes (skin on) in tomato juice on the shelves
  4. 2 cubes beef stock
  5. 1 tsp toasted cumin seeds, ground (or you can just use ready-ground)
  6. 1 tsp chilli powder
  7. Cayenne pepper to taste (probably 1/2 – 1 tsp depending on how much heat you like)
  8. 1 can pinto beans – rinsed
  9. Salt and pepper
  10. Grated cheddar and sour cream to serve

Method

  1. Sweat the onions with some olive oil in a large pot over low heat and cook until transparent
  2. Turn up the heat and brown the mince in batches – don’t overcrowd the pot or you’ll end up boiling the mince rather than browning it
  3. Add the tinned tomatoes, stock cubes, cumin, chilli powder and cayenne pepper (my suggestion is to add in half the cayenne pepper you want – you can always add more if there’s not enough heat) and taste taste taste
  4. Simmer for as long as you have patience – minimum an hour, stirring occassionally
  5. Add the pinto beans about 15 minutes before you want to serve, stirring to heat them through and season to taste
  6. Serve with grated cheddar and a dollop of sour cream
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

2 responses to “My version of chilli (for today)

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