We thought to pop over the pond and see how the Texan’s cook their Chilli. It’s a big investment in time but don’t forget you can freeze this so you can have lots of meals. Arnie did not use kidney beans but we believe it should have beans in the dish to bulk it up more. Best to serve with basmati rice. We would also recommend to use fresh coriander when the chilli is cooked

Ingredients

3 ½ lbs ground beef
3 onions
3 garlic cloves
4 tbs chili powder 3 Fiesta / 1 Gephart
3 tsp smoked paprika
2 Tbsp tomato puree – Make sure you cook this out for 3-4 minutes to get rid of the bitterness.
2 bell peppers – red or yellow
2 tsp cumin
1 tsp oregano
1 tsp cayenne pepper
5 Roma tomatoes
2 tins of kidney beans – washed
Handful of coriander leaves chopped.

We’re also adding
Mirepiox
(thats 1 chopped onion, 1/2 cup chopped carrots, 1/2 cup chopped celery)

4 beef stock cubes
2 TBS Corn Flour

Condiments at my house
Onions
Cheese
Salsa verde to taste
Chili piquin to taste
Habanero to taste
Beans of your choice, yes i said beans haha

Now here is the biggest pro tip that the chili champs use – brown your meat over high heat before adding it to the dish. This will take your recipe to a whole other level of flavour.

Now let’s get fired up and make us a Texas bowl of red!