Wednesday, September 26, 2012

Beef Chilli

This is the dinner meal that is on rotation at my house more than any other. We eat it year-round; though I know some people who think chilli is a winter dish. Allow me to explain.

In Hong Kong it is very hot most of the year. For eight months of the year, we run our air conditioning all the time that we are home. As a result it is a very steady, cool temperature inside. Actually, it is only cool to me. I wear jeans when we are at home, but Anthony sometimes finds himself sweating even in shorts. We have an agreement that he can turn the AC up (that is, more cooling) whenever he likes, and I also am allowed to tone it down whenever I feel the need. This results in a happy medium as long as we dress in our usual jeans or shorts.

Chilli fits right in at our comfortably cool flat. We love the spicy heat and the thick tomato backdrop. We have now made this recipe so many times that either of us can do it from memory now. It's adapted from a cookbook we got as a wedding present, from which I have made dozens of recipes. This chilli tastes great on its own, or you can make it into a more elaborate meal with the help of special rice and magical, lemony green beans.

Beef Chilli
serves 3-4
adapted from The New Canadian Basics Cookbook

1 T vegetable oil
500 g minced (ground) beef
1 large onion
2 garlic cloves
200 g mushrooms, white or brown
1 T chilli powder
2 t dried oregano
1 t ground cumin or cumin seeds
1/4 t red pepper flakes
1/4 t black pepper
2 cans (400 g/14 oz each) or 1 can (800 g/28 oz) chopped tomatoes
1 can (400 g) red kidney beans
spring (green) onions, for garnish

In a large pan or pot, heat the oil. Add the ground beef, breaking it up. Fry until no longer pink.

Meanwhile, chop the onion, mince the garlic cloves, and chop the mushrooms.
Add the onion and garlic to the pan and fry for 5 minutes, until the onion is softened.
Add the mushrooms and fry for 10 minutes, stirring, until the mushrooms release their juices.

Stir in the chilli powder, oregano, cumin, pepper flakes, and black pepper.
Add the canned tomatoes.
Drain the kidney beans and add to the pan.

Bring to the simmer and cook for 20 minutes.
Serve with a garnish of spring onions.

Do you have a meal you cook more than any other?

Like us on Facebook!


Related Posts with Thumbnails