Just to be clear, this is not the gold standard affair that will win the local chili contest, or, the volcanic insanity chili that will have you spending the weekend in the smallest room in the house. We’ll cover that later on with a more thorough recipe. What this represents, is a big batch of tasty meaty goodness that folks can whip up in less than an hour and freeze for a quick meal after a hard day’s grind down the cheese mines. So, let’s switch the stove over to easy mode as we get ready to enjoy a veritable feast with an effortless vat of Beef Chili.
Easy Beef Chili
Equipment
Ingredients
- 1kg (2lb) Good Quality Minced Beef
- 30g (1oz) Sunflower Oil
- 300g (10oz) Chopped White Onion
- 15g (1tbsp) Balsamic Vinegar
- 15g (1tbsp) Light Soy Sauce
- 8g (1tsp) Garlic Powder
- 8g (1tsp) Paprika
- 10g (1tsp) Chili Powder (Adjust for potency)
- 8g (1tsp) Salt
- 2g (¼tsp) Black Pepper
- 400g (14oz) Can of Chopped Tomatoes
- 400g (14oz) Can of Red Kidney Beans (Drained and rinsed)
- 1 Chicken Stock Cube
- 400g (14oz) Water
- 30g (1oz) All Purpose Flour
Instructions
- Place a large cooking pot on a medium heat and add 30g of Sunflower Oil
- Once hot, throw in 300g of Chopped White Onion, and fry until translucent, stirring the whole time
- Toss in 1kg of Minced Beef and fry until the meat is golden brown, breaking any lumps apart with a stirring implement as you go
- When brown, add 8g Garlic Powder, 8g Paprika, 10g Chili Powder, 8g Salt, 4g Black Pepper, and fry for a further minute while stirring
- Pour in 400g of Chopped Tomatoes, 400g of Red Kidney Beans, 1 Chicken Stock Cube, and bring to a simmer
- Put 30g of Plain flour into the now empty tomato can, then add a little cold water and mix it into a paste, before filling it to the top, giving it a good stir, and dumping it into the cooking pot. Do not throw the flour directly into the hot cooking pot as it will clump together, always mix powdered ingredients with cold liquid before adding them to anything hot!
- Give the pot a big stir, and simmer for approximately 45 minutes, stirring occasionally while the liquid boils down to a gloriously thick consistency
- Serve with rice, chips, mashed potato, or whatever takes your fancy, with an optional topping of cheese, sour cream, and/or chopped spring onions
- Alternatively, divide into individual portions of around 250g and freeze for up to a Month. Then, use in event of hangovers and/or laziness
Nutrition
How to Level up Your Easy Beef Chili
Simmer for Longer – If you have the time and patience, this will represent the single best upgrade you can make to your beef chili. As such, try dropping in an extra litre of water, and let the whole batch simmer for around 3 hours. This will essentially allow the flavours to develop and mature, while also softening the beef to an almost melt-in-the-mouth texture.
Switch the Powder for the Fresh – I purposely used powdered garlic and chili for this recipe in order to simplify the whole process. However, if you have mastered the recipe and want to take things up a gear, how about using their fresh alternatives instead. 5 or 6 bird’s eye chilies, and 6 cloves of garlic, both chopped as small as you can get them will give some extra power to your beef-based meal.
Add a Few Extra Flavours – In order to supercharge their easy beef chili, budding cooks can add a few extra flavours to their pot. Several additions that will enhance the experience without overwhelming the dish include, 15g of ground Cumin, 5g of Cayenne Pepper, 50g of Dark Chocolate, a 330ml bottle of Stout, and/or 60g of Tomato Puree.
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