This is definitely not an authentic recipe, it is just how I make my Chili. I like making a huge pot of chili and then keeping it in individual containers and then eating it with rice and cheese or topping it on a tray of corn totillas for some quick nachos. I also add a lot of extra veggies to mine because I like to make it healthy.
I don’t measure anything, I just throw it all in so it’s a bit of testing and tasting.
– 600g of Heart smart Beef mince
– A can of kidney beans, drained
– A can of corn kernels, drained
– 2 or 3 medium carrots, diced
– 2 zucchini, diced
– 1 – 2 large red capsicums, diced
– 3 medium onions, diced
– 4 cloves of garlic, crushed
– 1 – 2 Chorizo sausage
spices are approximate:
– 1.5 tsp of ground cumin
– 1.5 tsp of ground coriander
– 1 tsp of ground cinnamon
– 5 cardamon pods, bruised
– 3 – 4 bay leaves
– quarter cup of sweet chili sauce
– salt to taste
– 10 small red chili or dried chili flakes (to taste)
– 1 cup of red wine
– olive oil
– 1 – 2 jars of chunky tomato pasta sauce
1. Fry the garlic and the onions in some olive oil and butter, I used a good chunk of butter, I love butter, and a good pinch of salt to stop the onions burning.
2. Add the chorizo, once it starts to brown, add the mince, brown it.
3. Add half of the red wine until it’s all absorbed.
4. Add all the spices and cook for a further 5 minutes.
5. Add all the vegetables, beans and add the pasta sauce
6. Once it’s bubbling nicely, drop the heat down, add the rest of the wine and simmer for about 3 hours stirring occasionally to stop it from burning.
7. Add sugar, salt, chili to taste and you’re done!