Recipe: THE WORLD'S HOTTEST TEXAN CHILI
I may not actually be from Texas but I've just made the world's best ever chili. True story.
- 1 bowl saltine biscuits
- 500 g beef mince
- 1 tsp cinnamon powder
- 2 tsp cumin seeds
- 1 red onion, peeled and finely diced
- 1 tbsp tomato puree
- 2 tsp dried oregano
- 1 handful mature grated cheese
- 1 tbsp smoked paprika
- 100 g sour cream
- 1 l beef stock
- 3 whole dried chillies (hot, sweet and smokey)
- 1 tbsp chilli powder
- 2 cloves garlic
- 1 onion
BROWN THE MINCE
Dice the onion and finely chop the garlic.
Preheat a glug of oil in a large saucepan and add the beef. Brown well all over, getting it nice and crisp. It can take 10-20 minutes!
Remove the beef from the pan and add the onion, garlic, chillies, chilli powder, paprika, cumin seeds and oregano (with a little more oil if necessary). Fry gently until the onion is soft.
Return the meat to the pan
Stir in the tomato puree and add the cinnamon powder and stick.
Pour in the beef stock and simmer for 2 hours, until the stock has reduced to a thick sauce.
SPRINKLE AND SERVE
Preheat the grill to high.
Scatter over the cheese and grill until the cheese is bubbling.
Serve with the diced red onion, sour cream and saltine biscuits.
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