Big Bowl Chili Recipe

Origin: America      Period: Modern

Ingredients:

4 tbsp rapeseed (canola) oil
2 medium onions, chopped
2 red bell peppers diced into 1cm pieces
2 tbsp garlic, minced
1.3kg chuck or sirloin steak cut into 2cm cubes
2 x 400ml tins plum tomatoes, crushed with juice
1 tbsp tomato purée
120ml dry red wine
500ml beef stock
3 tbsp chilli powder
2 tsp ground cumin
1 tsp dried sweet basil
1 tsp dried oregano
salt and black pepper to taste
1 x 400g tin chickpeas
80g chopped flat-leaf parsley
8 spring onions, thinly-sliced for garnish

Big Bowl Chili Preparation:

Method:

Place the oil in a large casserole pot over high heat, add the onions, red peppers and garlic and fry for 5 minutes, stirring occasionally. Remove the vegetables with a slotted spoon and set aside. Raise the heat to medium, add the meat in small batches and brown. Place the browned meat to one side until done. Once all the meat has been browned, place back in the casserole along with the onions, peppers and garlic.

Now add the tomatoes, tomato purée, wine, stock, chilli powder, cumin, basil, oregano, salt and pepper. Cook for 1½ hours at 180°C then take out of the oven, add the beans (and a little water if it seems too dry) then replace in the oven and cook uncovered, for a further 15 minutes. Remove the casserole from the oven, check the seasoning and serve in bowls, ladled over a bed of rice.

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