The transition
from autumn to winter this year was marked by some pretty good frosts. As the
nights become cooler I start thinking about food that warms the cockles of the
heart and puts a fire in the belly. Nothing does this better than chilli. Now
contrary to some opinion, chilli does not need to be spicy hot; what it needs to
be is rich, warming and leave you with a tickle on your tongue.
There are two schools of thought on preparing meat for chilli. Some say you should use chunks of meat (like chuck steak) so it ends up with a casserole texture and others say it must be minced. We always have a lot of minced goat or venison in the freezer so I tend towards minced meat.
There are no real hard and fast rules with making a good chilli; two things that a chilli should have are beans and tomatoes – and lots of them! If you have left over veges from last night’s dinner you can add them at the end (corn or pumpkin are really good!). Serve your chilli on rice, or with some corn chips. For those who like it hot, I always keep a bottle of hot sauce so they can make it as spicy as they like it without affecting the enjoyment of those who prefer a mild spice. However you have it, enjoy the warm goodness of it on a cold winter’s night.
Kia makona, Mawera x
1kg minced red
meat (venison, goat, beef or lamb)
1 large can of red kidney beans (drained and washed)
2 cans of Mexican flavoured tomatoes
1/4c tomato paste
2 stalks celery, finely chopped
1 red capsicum, finely chopped
1 red onion, finely chopped
2 tsp finely chopped garlic
1/4c red wine vinegar
1c beef stock
1/2c red wine (optional)
2tsp ground cumin
2tsp basil
1 tsp at time of chilli power to taste
A dash of Worcestershire sauce
Salt and pepper to taste
OPTIONAL – Cheese and or sour cream to top.
1. In a large flying pan over medium-high heat, fry minced meat until evenly browned. Season to taste with salt and pepper.
2. Season with chilli powder 1 tsp at a time to taste.
3. Cook on a low heat for 2 hours.
4. Serve with rice or corn chips. Top with cheese or sour cream if desired.
There are two schools of thought on preparing meat for chilli. Some say you should use chunks of meat (like chuck steak) so it ends up with a casserole texture and others say it must be minced. We always have a lot of minced goat or venison in the freezer so I tend towards minced meat.
There are no real hard and fast rules with making a good chilli; two things that a chilli should have are beans and tomatoes – and lots of them! If you have left over veges from last night’s dinner you can add them at the end (corn or pumpkin are really good!). Serve your chilli on rice, or with some corn chips. For those who like it hot, I always keep a bottle of hot sauce so they can make it as spicy as they like it without affecting the enjoyment of those who prefer a mild spice. However you have it, enjoy the warm goodness of it on a cold winter’s night.
Kia makona, Mawera x
1kg minced red
meat (venison, goat, beef or lamb)1 large can of red kidney beans (drained and washed)
2 cans of Mexican flavoured tomatoes
1/4c tomato paste
2 stalks celery, finely chopped
1 red capsicum, finely chopped
1 red onion, finely chopped
2 tsp finely chopped garlic
1/4c red wine vinegar
1c beef stock
1/2c red wine (optional)
2tsp ground cumin
2tsp basil
1 tsp at time of chilli power to taste
A dash of Worcestershire sauce
Salt and pepper to taste
OPTIONAL – Cheese and or sour cream to top.
1. In a large flying pan over medium-high heat, fry minced meat until evenly browned. Season to taste with salt and pepper.
2. Season with chilli powder 1 tsp at a time to taste.
3. Cook on a low heat for 2 hours.
4. Serve with rice or corn chips. Top with cheese or sour cream if desired.
Comments
Post a Comment