Ingredients (Serves 8)
1. Ground beef – 1.25 lb
2. Olive oil – 2 – 3 tbsp
Garlic – 3 cloves, minced
Onion – 1/2 large, chopped
Celery – 1 stalk, chopped
Green bell pepper – 1/2 medium, diced
Red/orange bell pepper – 1/2 medium, diced
Jalapeno pepper – 1, seeded and finely chopped
3. Red kidney beans/rajma or black beans or mixed beans – 1.5 cup, cooked
Tomato – 2 large, blanched (Refer step 1. You can use 1 can diced tomatoes instead)
Tomato paste – 1 tbsp
Red wine – 1/4 cup (optional)
Worcestershire sauce – 1 tbsp (optional)
Oregano – 3/4 tsp
Cumin powder – 1.5 tsp
Garlic powder – 1/4 tsp
Chilly powder – 1 tbsp
Paprika – 1 tsp (optional)
Coriander powder – 1 tsp
Sugar – 1/4 tsp (optional, to balance the flavors)
Beef stock – 1 cup + 1/2 cup water (You can use vegetable stock/ chicken stock / water instead)
4. Lemon juice – 1/2 tsp (optional)
5. Salt and pepper – To season
6. Red onion – 2 – 3 tbsp, to garnish
Cheddar cheese / Mexican blend cheese – To serve
Method
1. To blanch tomatoes – Put the tomatoes in boiling water. Boil for about 1 – 2 minutes or until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off their skin and chop the flesh. Set aside.
2. Heat 2 – 3 tbsp olive oil in a large stock pot at medium-high heat. Add ground beef, a large pinch of coarsely ground pepper and salt. Stir for 5 – 6 minutes until it is no longer pink. Add garlic, onion, celery, bell pepper and minced jalapeno pepper. Cook for 6 – 7 minutes stirring occasionally. Add all the ingredients numbered 3 and enough salt. Bring to a boil. Bring down the heat to low and cook for about 1.5 hrs until chili is thick and done. Season with salt and pepper, if required. Add 1/2 tsp lemon juice (optional) and mix well. Serve with corn bread / tortilla chips / crackers / rice etc. Top with cheese and finely chopped red onion / spring onion or with sour cream and pickled jalapenos while serving.
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