David experiments with new formulations while working as a chemist and with new recipes while at home in his kitchen.
Who doesn't love chili, eh? Super easy to prepare, guilt free and you can jam pack it with loads of veg. It goes down well with the family and just hits the spot on a cold winter's evening. It's super versatile, as you can eat it with rice, in a wrap, in a burrito or even with nachos. I often make mine in bulk and store it in the refrigerator or freeze it. It keeps well in the refrigerator for a few days and is ideal to freeze.
Recently I invested in a multi-cooker and I hands-down LOVE it. I literally cook everything in it now. I can throw something on in the morning before leaving for work and arrive home to a cooked meal and an awesome smell.
So how do you make chilli con carne? The method outlined below uses a slow cooker. But if you don't have a slow cooker, use a conventional heavy-bottomed pot. Put it on low-medium heat with a lid on top. Occasionally stir and make sure the chili is not burning on the bottom of the pot. As with the slow cooker, cooking time should be approximately 4 hours.
You can even use a pressure cooker if you're in a hurry or just impatient, although you may not achieve the same flavour, complexity or depth, as the flavours need time to marry.
|Prep time||Cook time||Ready in||Yields|
4 hours 15 min
4 large or 6 small servings
- 2 cans (420g net, 240g or 8.5 oz drained) red kidney beans, washed
- 3 cans (400g, 14.1 oz) canned tomatoes
- 500g (17.6 oz) lean minced beef
- 3 or 4 bell peppers, chopped
- 2 large onions, chopped
- 2 (or more) chili peppers, seeded and chopped
- 4 garlic cloves, chopped
- 1 tablespoon (or more) red chili powder / cayenne
- 1 tablespoon cumin powder
- 1 tablespoon smoked (or regular) paprika powder
- 2 beef stock cubes
- Salt, to taste
- Pepper, to taste
- Drizzle of olive oil
1. De-seed and chop the bell peppers. Personally I chop roughly and in large chunks. The long cooking process will soften the peppers so it is best not to chop them too finely.
Note: I like to use red, green and yellow peppers together, solely for colour. However, if you don't have all three, don't panic, you may use just one colour of pepper.
2. Peel the onions and garlic and roughly chop both.
3. Slice the chili pepper in half length ways, de-seed, and chop.
Note: As mentioned previously, it is best to chop too finely as the long cooking time will soften the veg and you do not want to end up with a mush!
4. Set heat to high on the slow cooker. Add a little drop of oil and add the peppers, chilies, onions, garlic.
5. Pour in the canned tomatoes and add the spices, pepper and beef stock cubes. Then add the lean minced beef. Mix thoroughly.
6. Gently incorporate the washed and drained kidney beans. It is best to mix in gently as the beans are soft and may break up.
7. Place the lip on top and select the slow cooker function for 4 hours on high or 8 hours on low.
Note: If you are using a multi-cooker with a pressure cooker option, ensure that the steam vent is set to exhaust while slow cooking, so the pressure doesn't build up. It the pressure builds up you may overcook your chili, and we don't want that.
8. When cooked, you may add a little salt and more chili to taste. This recipe yields a mild chili, but please add more chili powder at the end if you like things spicy!
9. Serve with rice. Also good with cheddar and/or sour cream.
Note: If you have any leftover chili, simply place in a plastic container and pop it into the freezer. It freezes well and maintains much of it's flavour.
© 2018 David Branagan