A mildly hot beef chilli which is probably not for chilli purists but nevertheless still tastes pretty good. I think so anyway. Heat can of course be adjusted according to taste.
Ingredients
- 1 kg diced beef
- 2 onion chopped into pieces large
- 1 green capsicum diced large
- 1 red capsicum diced large
- 2 long fresh green chilli sliced
- 440 g canned diced tomato
- 440 g red canned kidney beans drained
- 440 g canned corn drained
- 1 tbs garlic crushed
- 1 1/2 tsp ground cumin
- 1 tsp black pepper
- 1 tbs smoked paprika
- 1 tbs beef stock (powder)
- 1/2 tsp cayenne pepper
- 1 tsp Tabasco
- 2 tsp liquid smoke
- 1 tsp chilli powder
- 1 tbs white vinegar
- 1 tsp ground coriander
- 1 tbs honey
- 2 tsp cornflour
- 1 cup water
Method
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Step 1Spray a heavy-based saucepan with cooking spray until base is well-coated.
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Step 2Heat on high then add beef, salt, pepper, chilli powder, cayenne pepper and garlic. Fry, stirring until lightly browned.
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Step 3Add onions, chillies, capsicum, cumin, coriander and paprika and mix through.
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Step 4Cover and cook over low heat, stirring occasionally, until onions are soft.
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Step 5Add tomatoes, honey, Tabasco, liquid smoke, beef stock powder, vinegar and water. Increase heat and bring to a gentle boil.
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Step 6Once boiling, reduce heat and simmer for 1 hour, stirring occasionally.
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Step 7Add beans and corn and simmer for a further 10 minutes.
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Step 8Add cornflour (mixed with a small amount of water) and stir while simmering until thickened, then serve.
Recipe Reviews (1)
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