For the hoop squad
This is the recipe for the Beef Chilli.
Start with the onions and garlic in the pan. Sweat them off slowly. When I say "sweat" this is the process of cooking without colour. Just until they start to soften.
Next add the smoked paprika, chilli and cumin to the pan and continue to stir for a couple of minutes.
Add the minced beef. I like to use a bigger wooden spoon to help smash up the beef in the pan. You want to keep it moving and break down the lumps of minced beef.
After a few minutes of the heat, you'll notice some liquid coming out of the beef. Just keep stirring. Don't drain it!! This juice will act as your timer!
When the juice has all but evaporated, you'll start to hear the sizzle of the meat in the pan. This is when you should add the Tomato puree. Yes, all of it! mix it in. Then add the tin of chopped tomatoes and the drained and rinsed kidney beans.
From this point you should let it cook on the stove for around 30 minutes. Keep and eye on it and stir as required. Be careful as it may start to burn at the bottom. This is where you need to know your good pans.
Don't be afraid to transfere it to another pan if you need to.
So, after 30 minutes, make up a little bit of the bouillon into a strong liquid stock required amount to your dish.
add a little salt n pepper if you want.
Serve with rice, baked sweet potato or even over a tortilla chip!
This recipe will make more than enough. This is where you portion up the rest and freeze it. Lovely!
Brian's tip: Goes great with a glass of Merlot
*OXO cube or Aromat powder.