It’s the start of the year, it’s cold, dark and depressing! So I decided to make some chilli to warm everyone up! This recipe doubles as chilli beef tacos all you need to do is reduce it longer to create a thicker sauce. (Also, I leave out the beans for tacos!)
You will need
500g lean mince beef
2 cans plum tomatoes
2 beef stock cubes
4 onions
4 garlic cloves
1tsp ground corriander
1/2 tsp ground cumin
1/2 tsp cinnamon
2tsp ground chilli powder
2tsp smoked paprika
1tsp paprika
2tsp mixed herbs
Salt and pepper
Can of red kidney beans (chilli con carne version)
To serve
Plain boiled rice (90g rice per person)
Or
12 taco shells
Method
- Brown the mince in a hot saucepan, no oil needed, tip away any excess fat.
- Add chopped onions and garlic, I like to use a garlic crusher, it saves so much time in the kitchen as you don’t need to peel the garlic! Just pop it in and crush! It’s my ‘can’t live without’ kitchen tool.
- Next, add the beef stock cubes and all of the dry herbs and spices and mix well over heat for 1-2 minutes, careful not to burn the spices!
- Lastly add the plum tomatoes and a can of water, break up the tomatoes in the pan with a wooden spoon, leave to simmer for at least an hour.
For chilli
- Add the kidney beans after the tomatoes and water and leave to simmer in the sauce.
- For me, I usually simmer for around 1 hour to create a nice ooozy sauce to pour over hot rice
For tacos
- Leave the beans out if the mix, and simmer for around 1 1/2 hours until the sauce is almost dry, being careful not to burn it!
- Serve in warm taco shells with lettuce and cheese 🙂
Cooking With Charl 