An absolute student classic. This chilli really doesn't need a fancy intro. The dish speaks for itself and is oh-so-good. Packed with good-quality beef mince, veggies and a few deliciously surprising store-cupboard seasonings, piled high with extras, this makes for the ultimate winter warmer. P.S. the trimmings are a must!
500g of Beef Mince
400g of Chopped Tomatoes
400g of Kidney Beans
300ml of Beef Stock
2 Carrots, grated
2 Garlic Cloves
2 tablespoons of Tomato Puree
1 Brown Onion, chopped
1 Red, Yellow or Green Pepper, chopped
1 cm of Dark Chocolate
1 tablespoon of Butter
1 tablespoon of Paprika
1 tablespoon of Chili Powder
1 teaspoon of Instant Coffee
1 teaspoon of Cumin
1 teaspoon of Oregano
- Heat a large saucepan, ensuring it’s hot, add in butter and allow it to melt.
- Once melted, add in chopped onions and fry on a high-heat for 3 minutes, until slightly translucent.
- Stir in chopped pepper and garlic. Fry for 2 more minutes.
- Reduce the heat to medium, adding in paprika, chili powder and cumin. Fry for 30 seconds.
- Add the mince and return the heat to high. Ensure that it is evenly cooked and browned for at least 5 minutes.
- Next, add in beef stock, oregano, tomato puree, chopped tomatoes, dark chocolate and coffee. Stir and allow it to boil.
- Reduce heat to medium, placing on the lid of the saucepan, and allowing the mixture to simmer for 20 minutes. Keep an eye on it, giving the contents a stir every now and then. Season with salt and pepper.
- Drain and rinse the beans. Remove the lid and add them to the chilli. Cook for a further 10 minutes.
- Remove saucepan from the heat once cooked and leave to stand for 5 minutes before serving. This will allow flavours to mingle. Better still, reheated leftovers the next day, will guarantee the ultimate taste-bud party.
- Serve with brown rice, sour cream, guacamole, squeeze of lime juice, sprinkle of cheddar cheese and chopped coriander.