Oven Baked Smoky Chilli
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g 5% fat minced beef
- • 2 medium onions, (peeled and chopped)
- • 2 garlic cloves, (peeled and crushed)
- • 1 medium red pepper, (deseeded and finely diced)
- • 1 medium green pepper, (deseeded and finely diced)
- • 1 tbsp mild chilli powder
- • 4 tbsp smoky BBQ seasoning
- • 1 tsp smoked paprika
- • 1 tbsp ground cumin
- • 400 g tin chopped tomatoes
- • 2 tbsp tomato puree
- • 400 g tin kidney beans in water, (rinsed and drained)
- • 1 tbsp balsamic vinegar
- • 2 tbsp Worcestershire sauce (or Henderson's relish)
- • 1 tbsp sriracha sauce
- • 400 ml beef stock (1 beef stock cube dissolved in 400ml boiling water)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 160 ºC fan and spray a deep casserole dish (suitable for use on stove and oven) with low-calorie cooking spray.
Place over a medium heat, then add the onions and cook for 10 minutes — until soft and golden. Add the garlic, and continue to cook for 1-2 minutes.
Add the peppers and cook for 5 minutes. Then add the minced beef and cook for a further 4-5 minutes, until browned.
Add the chilli powder, smoky BBQ seasoning, paprika, and cumin. Stir everything in, and cook for 1-2 minutes.
Lower the heat and add the chopped tomatoes, tomato puree, kidney beans, balsamic vinegar, Worcestershire sauce (or Henderson's relish), sriracha sauce and beef stock. Stir well, then cover with a tight-fitting lid, and place in the oven.
Cook for 1 1/4 - 1 1/2 hours, checking occasionally, and stirring. If the chilli looks like it’s drying out, add a little more water. The chilli will be ready when it's rich and thick. Then serve!