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Slow Beef Chilli
Scales beautifully and is better the next day. The freezer recipe.
2 hr 15 min totalEasyServes 2Beef · Batch cook · Comfort
Ingredients
Scaled for 2 people
- Beef mince (15% fat)500 g
- Onions×1
- Red pepper×1
- Garlic cloves3 cloves
- Chopped tomatoes1 tins
- Kidney beans1 tins
- Beef stock300 ml
- Tomato purée2 tbsp
- Ground cumin2 tsp
- Smoked paprika2 tsp
- Dark chocolate (70%)15 g
- Rice150 g
Method
- Brown the mince hard in batches — do not stir it for the first 2 minutes each time. Grey mince makes grey chilli. Set aside.
- Soften the diced onion and pepper 8 minutes, add garlic and all the spices, and fry 1 minute until fragrant.
- Stir in the tomato purée and cook it out for a minute, then return the beef with the tomatoes, stock and drained beans.
- Simmer uncovered on the lowest heat for 90 minutes minimum, stirring occasionally. This is where the flavour comes from.
- Stir in the dark chocolate at the end and season. Serve over rice.
Chef’s note
Make double. It freezes perfectly and tastes noticeably better on day two.