Member's Featured Chili Recipe for July

Basic Ground Beef Chilli - UK Style
Recipe Submitted by "Chilli Prawn"

"Chilli Prawn" is the First Member's Chilli (UK Variation of Chili) that we have selected to "Feature" at All Chili.  We encourage all of our readers to submit their own favorite chili recipe to us at this web address member-recipes@All-Chili.com  We will select a recipe from one of our readers each month to serve as our feature recipe.  Shortly, we will announce a chili recipe contest and determine the prizes to be awarded.

Ingredients 2 pounds fine ground/double minced beef (chuck is best) with the gristle removed prior to mincing. 1 pound of coarsely chopped fresh chillies, any type will do, it depends on how hot you like it, but remove the stalks but do not discard the seeds. 1 pound red/yellow capsicum peppers coarsely chopped in to one inch squares 1 pound onions cut coarsely in to one inch cubes (add more or less as you prefer) 1 can red kidney beans in the recipe, a standard can is all I use but you can add more or less as personal taste 6 cloves chopped fresh Garlic (add more or less to taste) 1 pound coarsely chopped fresh tomatoes (Italian plum preferred) 4 whole dried long hot red chillies 1 tablespoon dried Oregano (Wild Mexican Oregano is preferred) 2 tablespoons freshly ground cumin powder Salt to taste Ground black pepper to taste. Crushed dried chilles to taste Groundnut oil as required (for frying mince)

Method Preheat oven to about 100 degrees Celsius (212 degrees Fahrenheit per this Temperature Conversion Calculator Heat about 2 tablespoons of Groundnut oil in a large heavy casserole dish and gently fry the mince until it just goes GREY - DO NOT BROWN as this will toughen the meat.  The preferred method is to fry it in small batches adding a little oil if needed an put it in a bowl until you have done the lot and then put the meat and all the juices back in to the casserole.  It is important not to add anything else to the meat during this stage. Put the 4 dried chillies on top of the mince, cover the pan, and put it in the oven for about two hours.  Make sure that the mince does not dry up by giving it a stir now and again, but do not addd any more liquid.  This method ensures that the natural enzymes in the meat break it down and soften it. While the meat is cooking make the sauce.  Fry the onions and chillies and garlic quickly in some oil for about 2-3 minutes; do not let the onions burn or soften.  Add the cumin and oregano and fry for a further minute or so on a low heat.  You may need to add a small amount of water after about one minute to stop the cumin sticking and to release its flavour. Add the tomatoes and remove from the heat. When the meat is ready, drain off all the fat and juices.  Add about a cup of water to the meat and stir well.  Add the sauce and mix in.  Add seasoning as required. Check for falvour balance with the cumin and chilli and carefully add more cumin and/or crushed chillies to correct the flavour.  Cook for a little longer but remember you want to stop the vegetables from breaking down. Alternatives.  I sometimes add the following: A little Tabasco or equivalent during cooking. Fresh finely copped deseeded chillies in the last minute of cooking Chopped fresh Coriander (Cilantro) for garnish Grated cheddar cheese for topping Crusty bread or rice cooked with whole cumin seeds to accompany it. This is more about technique than the actual ingredients, and their quantities, it is not a purist chilli.  It uses a lot of fresh chillies but the hotness is not as fierce as you may imagine. First look at the approach; the beef is cooked separately from the sauce ingredients.  I guess many Italian readers will relate to this because this is where the technique comes from.  Second, this chilli does not have a very thick sauce, e. g. some may think it is slightly watery.  The onions, chillies, tomatoes, and peppers should retain their structure/consistency, e. g. just past al dente. This recipe will be enough for about 4 people (UK wise). As I said, this is about practice and technique, once you get it right you will have a chilli that just tastes of fresh chilli and meat. Good cooking! Chilli Prawn