Big-Batch Beef Chilli
A slow-simmered chilli with beans that feeds 8. Freeze it in portions for nights when you do not want to cook.
- Prep 20 min
- Cook 95 min
- Total 115 min
- Feeds 8
- Main Course
Ingredients
2 tbsp Vegetable oil
Neutral oil with a high smoke point
1000 g Beef mince
Beef mince (ground beef), about 10% fat
2 Onion
2 Pepper
4 cloves of Garlic
2 tsp Chilli powder
Mild or hot chilli powder
2 tsp Ground cumin
Ground cumin seeds
2 tsp Smoked paprika
Sweet smoked paprika
2 tbsp Tomato paste
Concentrated tomato purée
800 g Chopped tomatoes
Two 400 g tins
480 g Beans
300 ml Beef stock
Stock made from cubes or concentrate is fine
2 tsp Salt
Steps
Brown the beef
Heat the oil in a large heavy pot over high heat. Brown the mince in batches, then lift it out.
10 min
Cook the vegetables
Lower the heat to medium. Chop the onions and peppers and cook them in the same pot until soft.
8 min
Add the spices
Crush the garlic. Add it with the chilli powder, cumin, paprika and tomato paste, and stir for 2 minutes.
Simmer
Put the beef back. Add the tomatoes, drained beans, stock and salt. Bring to the boil, then cover and simmer on low heat. Stir every 20 minutes.
75 min
Portion
Taste and adjust the salt. Serve with rice or tortillas. Cool the rest quickly and freeze it in portions for up to 3 months.
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