Serves: A whole darn shootin’ rodeo
Highly not authentic, but I don’t care. The quantities listed are for making this chilli in bulk (I get 6, 7, 8 good portions). It is also a highly flexible recipe; different beans can used, different veg also, the quantities of spices can be adjusted. Fill your (cowboy) boots.
Ingredients
- Vegetable oil
- 1 onion (diced)
- 4 garlic cloves (minced)
- 500g packet of minced beef
- 2 x 400g tins of chopped tomatoes
- 1 400g tin of kidney beans
- 1 400g tin of pinto beans
- 1 400g tin of green lentils
- 2 tablespoons of mild chilli powder
- 2 teaspoons of paprika
- 2 teaspoons of ground cumin
- 2 teaspoons of dried oregano
- 2 tablespoons of tomato puree
- 1 red chilli (chopped)
- Diced veg, whatever is available (carrots, green beans, mushrooms, peas etc)
- A few squares of chocolate
- 2 bay leaves
- Salt and Pepper
- Green pepper mild Tobasco sauce
- 200ml water
Method
Brown the mince in a frying pan, drain and set aside
In a large pot fry the onion in the oil until translucent, add the garlic and fry for a few minutes more
Add the tins of chopped tomatoes and water and stir
Stir in the chilli powder, paprika, ground cumin, and oregano + the tomato puree, mix well
Stir in the mince
Add the beans and lentils and mix well
Add the veg of your choice and the chopped chilli, combine everything well
Bring it to a boil, then transfer the pot into the slow cooker, set to medium
Mix in the chocolate
Add the bay leaves
Let it cook for ~ 2 hours, maybe 3
Check for consistency, if it’s too dry add a little water.
If it’s too loose, leave it in the slow cooker turned to high and with the lid off, reduce to desired thickness
Season with salt and pepper to taste, it can take a fair bit
Add in the Tobasco sauce for a spicy fruity hit.
Tip! Consider a wee pinch of fabulous MSG to take it to flavortown.
