Chilli | Favourite Recipes | www.aussiebarbie.com.au

Chilli

There are a million different chilli recipes. This particular version has evolved over the years, starting with a very good recipe of expat Aussie Jill Dupleix. With this amount of beans and onions, chilli is serious fart food. But if you’re watching the footy or cricket with the boys, farting is hysterically funny, as we all know.

Serves:

4 - 6
Prep Time:

30 min
Marinating Time:

--
Cooking Time:

2 hr
Primary Ingredient:

Beef
Type of Meal:

Side

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Ingredients

200	Gm	Red kidney beans	soaked in cold water for 6 hours or overnight
2	Tbsp	Vegetable Oil	or peanut oil
3	Clove(s)	Garlic	very finely chopped
2	Whole	Onion(s)	medium-large, finely chopped
1	Whole	Red Capsicum	very red, large, finely diced
500	Gm	Beef Mince
2	Tsp	MasterFoods Ground Cumin
2	Tsp	MasterFoods Ground Oregano
1	Tsp	MasterFoods chilli powder	more to your taste
1	Tsp	MasterFoods Ground Paprika
1/2	Tsp	Tabasco sauce	more to your taste
500	Gm	Italian canned tomatoes	broken up
2	Tbsp	Tomato Paste
300	Ml	Beef Stock	tetra-pack stuff is ok, just
1	Tbsp	Sea Salt
		Freshly Ground Pepper	to taste
2	Tbsp	Fresh Parsley	finely chopped
		Dry crackers	to serve

Directions

Heat the oil in a large, heavy bottomed pot on your wok burner and gently soften the garlic and onions and capsicum over a low heat.

Add the meat and dry spices and increase the heat, stirring until the meat changes colour

Add the tomato paste, canned tomatoes, beef stock, salt and pepper and stir to combine.

Drain the beans and pour into the pot, adding enough water to cover if necessary.

Bring to the boil, then simmer for 1 - 1 & 1/2 hours, or until the beans are cooked but not mushy.

Taste for seasoning and add the parsley.

Ladle into bowls and serve with dry crackers to crumble in and extra Tabasco for the heat freaks.