I think it’s safe to say that I’m the cook of the KitchenMason household. However, there’s one dish I will never make. One dish that is off limits and solely the Mr’s responsibility… Chilli! I didn’t even like chilli before he made this for me! It’s perfect for this time of year too, when the nights start getting a bit colder and you need something to warm your cockles! Great for stocking up the freezer too as it makes 6 very generous portions. So without further ado, here is what you will need.
For the Seasoning
- 2 tbsp Plain Flour
- 2 tsp Granulated Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cayenne Pepper
- 4 tsp Chilli Powder (Halve this if you don’t like it too hot)
- 2 tsp Ground Cumin
- 1 tsp Dried Basil
- 1 tsp Coarse Black Pepper
For the Chilli
- 1 x 400g Tin of Chopped Tomatoes
- 1 x 400g Tin of Passata
- 1 x 400g Tin of Kidney Beans, drained
- Half a 400g Tin of Sweetcorn, drained
- 500g Minced Beef *
- Olive Oil
- 2 Rashers Smoked Back Bacon, chopped
- 1 Green Pepper, chopped small
- 1 Medium Onion, chopped small
- 4 Garlic Cloves, finely chopped
- Pinch of Brown Sugar
- 100ml Dark Beer/Ale
- Pot of Sour Cream, to serve (optional)
*Don’t use lean minced beef, get the 20% fat kind. It has much more flavour!Essential Equipment
- Very large Saucepan
- Frying/Sauté Pan
Firstly, combine all the ingredients for the seasoning in a small tub and shake it well. Set to one side until needed.
Add the tinned tomatoes, passata, kidney beans and sweetcorn to the large saucepan and set over a low heat.
Heat a large frying pan over a medium heat. Add the mince to the pan and cook/break apart until it’s browned.
Drain the juices from the mince then tip it in with the tomatoes.
Return the frying pan to a medium heat and add a little olive oil. Throw in the chopped bacon and fry for about 5-10 minutes until cooked.
Add the green pepper and onion to the pan and cook for a further 5-10 minutes until the onions are softening and translucent.
Add in the garlic and cook for 2 minutes more.
Transfer the contents of the frying pan to the tomatoes along with the brown sugar, dark ale, whole tub of seasoning and some salt to taste.
Give it all a good mix, turn the heat right down and allow to simmer gently for about an hour until it’s nice and thick.
Divide into 6 portions then you can either eat it straight away or allow to cool and freeze. In my honest opinion, chilli always tastes way better the next day or once it’s been frozen and defrosted. The flavours just seem to mellow (as does the heat) and it tastes genuinely delicious!
It’s a serious winter warmer this one. Proper comfort food to see you through til the next meal. I have to agree with the Mr on this one too, it really is the world’s best chilli! Full of goodness, packed with flavour and a great family meal.
I hope you enjoyed the post my lovelies, until next time!