Now anyone who watches Man vs. Food will know that Americans take chilli seriously - really very seriously! Apparently, competitions are held and - well - secrets are passed from generation to generation. How cool is that?
Well, I'm fairly certain that I wouldn't win a competition but did learn my chilli recipe from someone whose dad is an oil worker on the gulf of Mexico - so it does have some street cred! As usual, I will use the more general approach to quantities - not trying to make it hard, just keep it me!
Peel 2 large onions and chop finely. Mince 2 cloves of garlic and then add it all to a pan with a little chilli rape seed oil. Fry until there is a little colour and the onions are soft. Make sure it doesn't catch or you will end up coughing. Then take a packet of mince (500g-ish) and some diced pancetta (probably a hanging offence in Texas) and add to the onions.
Fry until cooked and then add two tins of chopped tomatoes and one of kidney beans. Followed by adding half a bottle of beer and start to spice. I keep the beer aside to either drink with the chilli or add to the chilli if it gets too dry. I then add salt, pepper, worcester sauce, chilli flakes, paprika and any fresh chilli I have to hand.
Now I also occasionally add a little cinnamon as this does add a slightly sweet spicy note. Leave the chilli to cook down and serve with cheese, sour cream (or Greek yogurt) and a sprinkle of jalapenos.
Not precise I realise but honestly pretty good
L xx
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