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
- • 250 ml beef stock (1 beef stock cube dissolved in 250ml boiling water)
- • low-calorie cooking spray
Preparation Steps
Spray a deep casserole dish (suitable for use on the stove) or a large saucepan 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 in, then 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.
Cover with a tight-fitting lid and simmer over a low heat for 45 minutes. The chilli will be ready when the sauce is rich and thick. Then serve!