The Best Beef Chilli
The Best Beef Chilli
I made this recipe for a mates BBQ one time, and it turned out to really be an outstanding dish. So delicious; spicy, smoky, rich and deeply flavoursome, cheesy and oozing a thick gravy for dipping tortillas in. In my reckoning one of, if not The Best Beef Chilli. And actually it’s so very simple to make.
This will make a big bowl of chilli, easily enough for 4-5. The Best Beef Chilli will stretch to many, as you can add some guacamole, some tortilla dippers or some Tacos with it too – see my other recipes for those. Here we go, are you ready? You will need;
- 10 dried chilis;
- 1xlb of beef mince;
- 2 packets of bacon bits or bacon cubes;
- 2 roughly chopped red onions;
- 2 packets of small sweet yellow peppers (if you can’t get them swap for 1.5 sweet red peppers) -roughly chop these in to bite sized pieces;
- Half a bar of high cocoa content chocolate – I used 99% cocoa content;
- 8 roughly chopped garlic cloves;
- 2 tins of chopped tomatoes;
- 2 teaspoons of ground cumin;
- 2 tablespoons of smoked paprika (or chili powder if you don’t have);
- 1 tablespoon of lime juice;
- Cracked black pepper and sea salt; and
- 10 slices of cheddar cheese, or a packet of the grated cheese mixes.
- Dry pan roast the dry chilis until they start to blacken and smoke a little. You are basically making them nice and smoky in flavour and that will make such a difference the final Chilli;
- Once you have done that, pop them in some water and soak for about 20 minutes;
- When they are nicely soft, pop them in a blender they go and get blitzed to a paste (keep the water though – see the red tinge, that is flavour) and set aside.
I then fried off the garlic, beef and bacon bits in some oil in a large stock pot. Do that until the meat is cooked through and starting to brown. Make sure you break all the clumps up as you stir, as you don’t want you Chili to be lumpy, you want it to be The Best Beef Chilli.
- Add in the onion, the peppers, tinned tomatoes, lime, cumin, blitzed chilis and the paprika;
- Stir through and drop the heat to a steady simmer;
- Add in the chocolate and stir through until melted. The chocolate will dramatically change the colour, the thickness, and will add a very unique flavour to the chilli. It is bloody brilliant and should not be omitted;
- Add about half the chili water you kept from the soaking;
- Once again get this one a low simmer, and leave slow cooking for about an hour with the occasional stir. If it thickens too much just add a little more of the Chilli water;
- Finally add in pitch of sea salt and cracked black pepper, off the heat and give it a good stir.
I then transferred this mix to my Korean cooking pot for final prep and serving. Also these Korean cooking pots can go straight on a hob or BBQ. So it you wanted you could make this at home and take to a mates BBQ, by simply warming it up on the BBQ grills. Now there’s an idea!!! Imagine taking The Best Beef Chilli to a BBQ – you would be Star of the Show ha ha.
Once in the pot you then simply lay the cheese slices, or grilled cheese to completely cover the chili. Give it a couple of layers as the The Best Beef Chilli is quite ‘deep’. You then want to brown and melt this. So either pop it under the grill, or like I did used my chef’s flame thrower thing. See the header photo of the finished goods – now with nicely browned cheese. Damed good!!!