Serves up to 20
This is a great recipe if you are feeding a crowd, if you are not feeding a crowd any extras can be put in the freezer for another meal. I did half the recipe and put all the ingredients in my slow cooker and it worked really well. I served it with corn chips, tacos, chopped lettuce, grated carrots, grated cheese and sour cream.
- 4 onions
- 2 garlic cloves
- 4 tablespoons olive oil
- 2 teaspoons dried or crushed chillies, or to taste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 5 cardamom pods, bruised
- 2 red peppers
- 1.5kg minced beef
- 4 x 400g cans chopped tomatoes
- 8 tablespoons tomato ketchup
- 8 tablespoons tomato puree
- 250mls water (I didn’t add this when I cooked it in the slow cooker)
- 2 tablespoons cocoa
- 2 x 400g cans red kidney beans
Peel and finely chop the onions, you might want to use the processor here, and if so, add the peeled garlic or mince it by hand. Heat the oil in a very large pan – it has to take everything later – and fry the onion and garlic until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods and stir well.
Deseed and finely dice the red peppers, and tip into the spicy onion. Break up the minced beef into the pan and , using a fork, keep turning it to separate it as the meat browns. It’s hard to brown quite so much meat, so just do the best you can.
Add the tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chilli starts to boil, sprinkle over the cocoa and stir it in. Simmer partially covered for 11/2 hours. At this point you can cook and freeze the chill, or just keep it in the fridge – or a cool place overnight.
This recipe is from Feast by Nigella Lawson