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Beef chilli.

1 Onion, chopped
1 Red capsicum, chopped
5 cloves Garlic, chopped
1 small knob Ginger, chopped
1 small knob Turmeric root, chopped
1 bunch Coriander, stems and roots, chopped
1 Green chilli, up to 3 to taste, chopped (add extra chilli iif you like things really hot)
1 Lemon, zest and juice
2 tsp Sea salt flakes
¼ cup Olive oil, plus 1 Tbsp for frying
1 kg Beef mince
2 Tbsp Curry powder, up to 2 Tbsp, to taste
1 Carrot, grated
1 Courgette, grated
400 g Canned tomatoes, crushed
3 Bay leaves
300 ml Beer
1 cup Tomato paste


Blitz onion, capsicum, garlic, ginger, turmeric, coriander, chilli, lemon, salt and ¼ cup of the olive oil to a wet paste.
In a large saucepan, heat 1 Tbsp olive oil and sear beef mince over a high heat to brown all over, breaking it up with a wooden spoon as you go. Add curry powder and paste mix and cook into the beef until well combined.
Blitz the carrot, courgette and tomatoes to a smooth puree. Add to beef mix, along with bay leaves, 1 cup of the beer (add the rest as you go, if needed), and the tomato pasta sauce and simmer 45 minutes, stirring often, until liquid has reduced. Season with salt, cover and rest 15 minutes before serving as a bowl of chilli, on rice, topped with sour cream, chopped avocado, pickled onion and pickled jalapenos and lots of chopped coriander.
Love many, trust few, paddle your own waka.

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