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.
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.
1kg minced red
meat (venison, goat, beef or lamb)
1 large can of red kidney beans (drained and
2 cans of Mexican flavoured
1/4c tomato paste
2 stalks celery, finely
1 red capsicum, finely chopped
1 red onion, finely
2 tsp finely chopped garlic
1/4c red wine
1c beef stock
1/2c red wine
2tsp ground cumin
tsp at time of chilli power to taste
A dash of Worcestershire sauce
Salt and pepper to
OPTIONAL – Cheese and or sour cream to
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
4. Serve with rice or corn chips. Top with
cheese or sour cream if desired.