Knife Of Brian .co.uk
  • Home
  • About
  • Blog
  • Learn To Cook
  • Ideas and Recipes
  • Gallery
  • Testimonials
  • Podcast (coming soon)
  • Contact
  • Development chef

"...but i don't usually like chilli !"

22/1/2017

0 Comments

 

For the hoop squad


This is the recipe for the Beef Chilli.

Ingredients:
  • 2lb Quality Minced Beef (Go to your butcher)
  • 1 large onion Chopped of Sliced (up to you)
  • A whole tube of tomato puree 200g
  • 1 tin of chopped tomatoes
  • 1 tin of Kidney beans (drained/washed)
  • 4 chopped or sliced cloves of garlic (or more if you prefer)
  •  2 teaspoons mild chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (Not essential)
  • *Bouillon powder (Optional) 
  • Salt/black pepper
  • I think thats it!!!
​

Picture
Method:

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!

Cheers
​ 
Brian's tip: Goes great with a glass of Merlot
​
*OXO cube or Aromat powder. 
0 Comments

    Welcome to the recipe page

    I intend to add a few recipes each month. Maybe a few videos. Subscribe to my YouTube channel to be first in line online! 

    Archives

    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    June 2019
    March 2019
    July 2018
    January 2018
    November 2017
    June 2017
    May 2017
    January 2017
    December 2016

    Categories

    All
    African
    Basil
    Beef
    Brisket
    Brownie
    Burns Night
    Butternut Squash
    Capers
    Cauliflower
    Cheese
    Cheesecakes
    Chef
    Cherry Pie
    Chilli
    Chocolate
    Chocolate Tart
    Cod
    Coffee
    Con Carne
    Cookery Class Ipswich
    Cookery Class Suffolk
    Cookery Lessons Ipswich
    Cumin
    Curry
    Deep Fried Cauliflower
    Deep Fry
    Desserts
    Development Chef
    Emmental Cheese
    Espresso
    Facebook Live
    Feta
    Fish
    Fishcakes
    Fried
    Fried Chicken
    Gluten Free
    Ipswich Chef
    Italian
    Jollof
    Kfc
    Lactalis
    Lamb
    Liver
    Pasta
    Pastrami
    Pastry
    Peppers
    Pine Nuts
    President
    President Cheese
    Private Cookery Lessons Ipswich
    Pudding
    Red Cabbage
    Reuben
    Rice
    Roasted
    Salads
    Salmon
    Sandwich
    Sauces
    Sausage
    Scotch Egg
    Smoked Paprika
    Suffolk
    Suffolk Chef
    Sweet Potatoes
    Tart
    The Greyhound Ipswich
    The Staff Canteen
    Toad In The Hole
    Tomato Sauce
    Vegan
    Vegetarian
    Veloute
    Whole Food Salads
    Wild Boar
    Yorkshire Pudding

    RSS Feed

    Getting pap'd at work. #papparazzi #chef #pubfood

    A photo posted by Knife Of Brian .co.uk (@knifeofbrian) on Jul 15, 2016 at 6:40am PDT

Proudly powered by Weebly