Beef chilli
This slow cooked beef chilli is well worth the wait. Enriched with stout, tabasco and Worcestershire sauce.
Ingredients
For the spice mixture
- 2 tbsp cumin seeds, toasted and ground
- 2 tbsp cayenne pepper
- 2 tbsp ground dried bird’s-eye chillies
- 2 tbsp dried oregano
- 1 tbsp sea salt
For the chilli
- 2 tbsp olive oil
- 1kg/2lb 4oz beef mince
- 2 red onions, chopped
- 4 garlic cloves, chopped
- 2 bay leaves
- 500ml/18fl oz passata
- 500ml/18fl oz beef stock
- 40ml/1fl½ oz Worcestershire sauce
- ½ tsp Tabasco
- 440ml/16fl oz stout
- freshly ground black pepper
To garnish
- 300ml/10fl oz soured cream
- 200g/7oz cheddar, grated
- 2 red onions, finely chopped
- handful saltine crackers (or water biscuits), crushed up
Method
To make the spice mixture, place all of the ingredients in a bowl and mix together until combined.
To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes.
Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours.
Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers.
