A Very Tasty Chili
A Very Tasty Chili Recipe recipe
Yield
8 servingsPrep
10 minCook
1¼ hrsReady
1½ hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
red chili peppers
dried |
*
|
| 2 | each |
chipotle chili peppers
|
*
|
| 1 | each |
habanero chili peppers
|
* |
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| ½ | pound |
beef
minced |
|
| 15 | ounces |
tomatoes, canned
|
|
| 15 | ounces |
red kidney beans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
red chili peppers
dried |
*
|
| 2 | each |
chipotle chili peppers
|
*
|
| 1 | each |
habanero chili peppers
|
* |
| 4 | each |
garlic cloves
|
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
oregano
dried |
|
| 15 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 226.8 | g |
beef
minced |
|
| 433.5 | ml/g |
tomatoes, canned
|
|
| 433.5 | ml/g |
red kidney beans
|
|
Directions
Cut the tops off the dried chiles.
Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes.
Liquidise them with some of the soaking water.
Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano.
Purée some more.
Heat the oil in a saucepan and fry the onion until softened.
Add the meat and cook until browned. Add the chile purée, tomatoes and beans.
Cover and simmer for at least half an hour.
Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).
Serve it any way you fancy.
