Nom, nom, nom – did I mention – NOM!
I have wanted a Le Creuset Casserole pot for about a year now (Dutch oven – for the American contingent), they’re amazing – they are fantastic conductors of heat, they last years and are
“SIMPLY THE BEST – THEY’RE BETTER THAN ALL THE REST”
sorry, musical interlude aside, it’s safe to say, I’m a big fan and come December 27th I decided I was going to get one! We went to Kildare Village, it’s a designer outlet with lots of stores selling their wares for heavily discounted prices (It’s. Awesome!) and from there Barty was bought!
Isn’t he pretty!?! 🙂 This weekend, Barty got his inaugural cook. Le Creuset have a great recipe online for Chilli, however their’s is a soup, so the below is their recipe, but with a few tweaks from myself to make it, well, not a soup!
- 500g (7oz) finely ground steak mince
- 2 tablespoons olive oil
- 1 large red onion finely chopped
- 2 cloves garlic finely chopped
- 1 tsp chilli powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp black pepper
- 2 tbsp tomato puree
- 1 400g can chopped tomatoes + juice
- 1 beef stock cube (I used Knorr)
- 1 red pepper (diced small)
- 1 green pepper (diced small)
- 1 420g can kidney beans (drained)
- 2-3 tsp cornflour in a little water
- 2 tbsp chopped coriander
- 4 tablespoons sour cream
Directions: Serves 4
*tip – make this when you have lots of time and it’ll be a joy – if this is the first time you’re making chilli from scratch and you don’t have a lot of time, this will be a nightmare – YOU HAVE BEEN WARNED!
Heat the olive oil in your pot.
Add the chopped onion and garlic and cook for a couple of minutes until softened. Stir in the ground beef and sear until lightly browned.
Stir in the chilli powder, paprika, cumin, ground coriander, black pepper and continue to cook for a couple of minutes.
Add the tomato puree, canned tomatoes and beef stock. Bring the contents to a simmer, stir well and place the lid on. Continue to cook over a low heat for 45 minutes.
Stir in the chopped vegetables and kidney beans and continue cooking for 20-25 minutes.
Stir in enough of the cornflour and water mix to thicken slightly. Add two tablespoons of the chopped coriander. Check and adjust the seasoning to taste.
Ladle into bowls to serve and top with a spoon of soured cream. Serve with warm bread, rice or a handful of tortilla chips. I like to serve mine in the Le Creuset petite stoneware casseroles, they look quite small for an adult serving, but as they’re deep they really do pack in a lot!
The joy of this recipe is that it can be made the day before and leaving it over night only improves the flavours, so it’s a win, win situation if you’re making it for a big group of hungry tummies!
again – nom nom nom 😉 Enjoy!