- 500gram or larger pack of minced beef.
- 2 green chilli's
- 1 large white onion finely chopped
- 1 fat clove of garlic
- green pepper chopped
- 6 small mushrooms
- 1 small courgette sliced
- 1 small carton of passata
- 1 large can of tesco's chili beans in chili sauce
- 2 teaspoons of cumin
- 1 teaspoon of ground coriander
- 3 tablespoons of orange juice, it can be out of a carton that's fine,
- 1 chicken stock cube
- 2 tablespoons of tomato ketchup.
Susie’s Super Chilli
I treat the chili pot a bit like the old fashioned stew pot of years ago, ie, anything goes in. I have found it difficult putting this recipe down on paper as it seems to change everytime I make it, all I can say is I have never had a complaint and people keep asking for the recipe. I also find I make a large amount as I use it for so many different dishes and it freezes so well, during the winter it is lovely to walk into a bowl of warming chili, I also use it on top of jacket potatoes, I put it on top of nachos with some grated cheese,sour cream and some pickled chillies, really nice. I also use it in taco shells, so as you can see it is useful to freeze some.
I do find the best chillies beans are Tesco’s Chili Beans in Chili sauce, I use passata as it adds intensity, along with cumin, ground coriander and orange juice, I consider these things vital.
As I said you can add anything in the veg line that you like, I tend to use what is sat around in the fridge, just be careful that flavours do not fight each other.
- Start by dry frying the mince to extract any excess fat
- Add the chopped chili, stir through the mince
- Add garlic and onion, add a tablespoon of oil if you feel it needs it.
- Add cumin, coriander, and chicken stock cube crumbled into mince
- Add orange juice then add all the veg stir through
- Add passata and chili beans in sauce, give it all a good stir
- Add ketchup for sweetness
- Now is the time to have a quick taste of the sauce, you can make it a little sweeter or spicier to suit, a dash of Lea & Perrins is always good to make it fruitier, if you feel it looks a little dry add a little water
- It needs a good hour simmering away and you need to keep stirring it
I cook this dish in my wok and I always eat it next day as I feel the spices develop better. Optional is a few chilli flakes if you like it hotter. I hope you enjoy it as much as we do.