I didn't have the thickening agent or type of beans
that Lee Drummond's recipe used so I substituted. To see her recipe go
here.
Ingredients:
400g minced beef (.88lb)
Garlic oil
120g (4 oz) passata
1 tblsp chilli powder
½ tsp cumin
½ tsp oregano
½ tsp salt
¼ tsp cayenne pepper
1 tsp potato starch
1 can of butter beans
For
the fixings:
Grated cheese
Chopped red onion
Lemon wedges
Crackers
Method:
Brown the mince in a small amount of garlic oil.
Drain off the excess fat (I don't normally do this)
Add the passata and spices
Bring to a boil and then simmer on low for an hour.
At this stage I let the chilli cool and set it aside to
finish later.
Reheat your chilli, add your rinsed and drained
beans. Bring to a simmer for 10
minutes. Turn off the heat and add a
little potato starch to thicken things up.
The result was very tasty. A slow burn rather than smack you in the
face. I was amazed how good it was given
there were no onions and not much salt.
I do like a good chilli. Waiting for it to get a cooler to do a whole afternoon slow cooked chilli!
ReplyDeleteI love chili! It's perfect for us right now . . . it was 11F last night. Brrrr.
ReplyDeleteInteresting chili!
ReplyDeleteWith at least another month of winter to go, I need to make a batch of chili this week, too!
ReplyDeleteChili is one of my favorite meals. Love trying different variations!
ReplyDelete