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- Meat and poultry
- Beef mince
This chilli is a little different than the standard chilli. Enjoy with freshly cooked rice or corn bread.
308 people made this
- 900g minced beef
- 1 large onion, diced
- 1 green pepper, diced
- 2 (410g) tins kidney beans, drained
- 1.3 litres tomato juice
- 2 (400g) tins chopped tomatoes with juice
- 125g pumpkin puree
- 1/2 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice or ground cloves
- 1 tablespoon chilli powder
- 4 tablespoons caster sugar
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- In a large pot over medium heat, cook beef until brown; drain. Stir in onion and pepper and cook 5 minutes. Stir in beans, tomato juice, chopped tomatoes and pumpkin puree. Season with spices and sugar. Simmer 1 hour.
Reviews & ratingsAverage global rating:(338)
Reviews in English (252)
I used this recipe when I was throwing a chili cookoff at my house and I decided to compete in the "Most Interesting Ingredient" category. This was a wonderful recipe, but I did change it: I used a large can of pumpkin, I substituted black beans, I added approx. 1/4 cup chili powder and doubled the cumin and added approx. 1/4 cup sugar. I actually won my own chili competition with this recipe! It's wonderful! (but some of the best recipes are ones that you alter to fit your own style!)-10 Mar 2002
My potluck guests loved this chili. I used 1 1/2 lbs hamburg instead of 2 lbs, added 2 15 oz cans of black beans and an additional can of kidney beans (drained), an entire 15 oz can of pumpkin puree, omitted the sugar and added 2 tsp cumin and 2 tsp cayenne. This was fabulous chili! Thanks so much for the recipe, Teresa.-04 Nov 2006
I won an "Iron Chef" competition with this (the secret ingredient had to be pumpkin - was totally unique!) Did add a few things though -2 cloves minced garlicFULL can of the pumpkin puree"dash" of kosher saltand a lot more chili powder....delicious and unique!-02 Nov 2007
Fiery food for bonfire night
What was the occasion?
Every year around bonfire night I have a party for family and friends often a park just down the road from my house in West London has a fireworks display, and we've got a great view of the sky over the park from our flat roof, so it's always fun to watch them from home with some good food and drinks. This year we held our own party a little earlier there were about 20 of us in total, from my sister Floss and her four kids, my daughter Delilah and her friends, as well as our neighbours, my lodger James, my girlfriend, and a few close friends. Everybody knew somebody, and some people knew everybody, so no one needed looking after! People arrived around 5pm, so there was just enough time to light the bonfire before dusk People arrived around 5pm, so there was just enough time to light the bonfire before dusk.
What was on the menu?
I always make a chilli as it's quite portable – you can even eat it from mugs – and it goes so well with jacket potatoes. I had a few veggies coming so I also made a Thai-inspired pumpkin curry with lots of coconut milk and lemongrass. It's a bit less obvious for bonfire night, but it's wonderfully seasonal and very fragrant. My daughter Delilah loves coleslaw at the moment, so I made a huge bowl of that following my great friend Danny's recipe, along with salsa, guacamole and sour cream to go with the chilli. There were a lot of kids so I just added spices and went easy on the chilli I made one of my favourite recipes, a chipotle ketchup to go with it so that everyone could add their own heat.
For pudding we had an American treat called S'mores you can't get the honey crackers that they use to make them in the UK, so I used continental butter biscuits, toasted marshmallows and chocolate buttons. Eating them was a bit of a goo-fest but it was a suitably decadent end to the evening – I spent the next three days picking dried marshmallow out of my daughter's hair.
What did you talk about?
I was rushing around quite a lot making sure everyone had a drink and enough food, so I didn't get much time to chat to people – I was definitely the hungriest and the most sober by the end of the evening! I barked instructions at anyone who was feeling helpful, so some of the boys helped to light the fire, and then discussed how to go about it in a boy-scout kind of way. I was talking to my neighbour about how the fireworks frightened the life out of her cat – I think I'd forgotten to warn her about the noise so it was terrified. There was a lot of chat about the food, too – everyone seemed to really like it, which was great,and we talked about my new book, too. Bonfire night is such a distinctly British tradition there's a lot of focus on Halloween and it's popularity has really spread over here in the last few years, but there's just something I love about bonfire celebrations I would really hate to see the occasion die out.
Chilli con Carne Recipe
Everyone has their own different take on this very popular dish, some, unnecessarily more complicated than they need to be. This is our chilli recipe, simple and with sundried tomato paste.
And quite often, I use grilled and marinated peppers for a little bit more depth, like you see above.
A little chilli powder also lends some depth to the chilli but too much and all you get is a bitter after taste. So go easy and opt for fresh chillies to add heat.
- 2 tablespoons vegetable oil
- 1 cup diced onions
- 1 clove garlic, crushed
- 1 ½ pounds lean ground beef
- 1 (28 ounce) can whole peeled tomatoes
- 1 (16 ounce) can navy beans, with juice
- 1 (16 ounce) can red chili beans in sauce
- 1 (15 ounce) can black beans, rinsed and drained
- ½ cup diced green bell pepper
- ½ cup diced celery
- ¼ cup light brown sugar
- 2 tablespoons white vinegar
- 1 tablespoon chili powder
- 1 teaspoon salt
Heat oil in a stockpot over medium heat. Add onions and garlic cook and stir until tender, about 5 minutes. Add ground beef cook and stir until browned and crumbly, 5 to 7 minutes. Mix in tomatoes, navy beans, chili beans, black beans, green bell pepper, celery, brown sugar, vinegar, chili powder, and salt. Bring to a boil. Reduce heat to medium-low and let simmer until thick, at least 1 hour.
- 1 Tbs. whole cumin seeds
- 2 tsp. whole coriander seeds
- 1 Tbs. ground ancho chile
- 1 tsp. ground chipotle chile
- 1-1/2 tsp. dried oregano, preferably Mexican
- 2 lb. boneless beef chuck, trimmed of all visible fat and cut into 1/2-inch cubes
- Fine sea salt
- 2 Tbs. canola oil
- 1 medium yellow onion, chopped
- 1 medium poblano, seeded and chopped
- 1 large jalapeño, seeded and finely chopped
- 3 medium cloves garlic, minced
- 1 (14-1/2-oz.) can no-salt-added diced tomatoes
- 2 Tbs. fresh lime juice
- 1 (15-oz.) can low-sodium pinto beans, drained and rinsed
- 1 avocado, cut into medium dice
- 1/4 cup finely diced red onion
- 1/4 cup coarsely chopped fresh cilantro
- 2 tbsp olive or cooking oil
- 500g minced beef
- 3 garlic cloves, finely chopped
- 1 tbsp garlic powder
- 1 tbsp cumin seeds
- 1 tbsp dried oregano
- 2 tbsp chilli powder
- 2 tbsp smoked paprika
- 1 tbsp tomato purée
- 1 red pepper, finely chopped
- 1 x 400g can chopped tomatoes
- 2 x 400g cans of kidney beans
- 250ml beef stock (GF)
- 1 tsp cocoa powder (optional – see Pro Tip)
- Salt and pepper (to taste)
- Soured cream (to serve)
1. Select the SAUTE function then choose the BEEF STEAK program and press START. add the oil and allow to heat. Add the mince and stir regularly for 5 minutes until browned.
2. Add the garlic, cumin, oregano, chilli powder and paprika and stir to combine for a further 1 minute.
3. Add the tomato purée, pepper, tomatoes, kidney beans and stock and stir well to combine, cooking for a further minute until the program ends.
4. Put the lid on and close the pressure valve then select the PRESSURE COOK function, choose the CHILLI BEEF program.
5. When the program has finished, we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
A teaspoon or so of cocoa or cacao (raw cocoa) powder in this can give an amazing depth of taste and is actually an authentic addition to Mexican ground beef dishes.
More chilli recipes
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Chili Con Carne
I love homemade chili. I mean the thick, rich, spicy kind. The kind that’ll stick-to-your-ribs. The cowboy kind.
- 2 Tablespoons Vegetable Oil
- 2 pounds Fine Dice Stew Meat
- 1-½ pound Ground Beef
- 1-½ pound Coarse Ground Beef (chili Meat)
- ½ cups Masa Harina Or All-Purpose Flour
- 1 cup Onion, Diced
- 4 cloves Garlic, Minced
- 1 can (12 Oz ) Can Tomato Paste
- 1 bottle (12 Oz. Bottle) Beer (I Used Shiner Bock)
- 32 ounces, fluid Beef Broth
- 1 can (29 Oz. Can) Tomato Sauce
- 3 Tablespoons Chili Powder
- 1 Tablespoon Crushed Red Pepper, To Taste
- ½ teaspoons Ground Red Pepper, to taste
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Salt To Taste
- 1 teaspoon Ground Black Pepper
In a large soup pot, heat oil meanwhile toss meat with masa harina and two large pinches of salt and cook meat (working in batches) over medium-high heat until well-browned.
Add onion and sauté until onion softens slightly. Add garlic and sauté until aroma develops. Add tomato paste and cook, while stirring, until tomato paste begins to brown.
Add beer and broth and stir well, deglazing the pan.
Add all remaining ingredients bring to a boil, then reduce to a simmer. Cook for 45 minutes on low heat, stirring occasionally. Adjust seasoning to taste. Serve hot with cornbread, chips, cheese, and sour cream.
Note: Masa harina is a corn flour used to make corn tortillas and tamales. You can find it in most supermarkets. I like using masa harina in chili because it gives it a richer, authentic flavor of the Southwest. You can use all-purpose flour as a substitute.
Slimming World Food Diary Printable
If you follow Slimming World, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary.
Tracking what you eat at each meal, along with your Healthy Extras, and Syns means you can monitor when things go well &ndash and when they don&rsquot &ndash so can figure out how to improve next time.
I&rsquove got a free printable Slimming World Food Diary & Meal Planner here which now includes a diary for Extra Easy SP.
How to make this chilli
Prepare your vegetables by chopping.
In a large pot, fry the mince, onion, garlic, salt, chili powder, salt, and cumin together until browned.
Add corn, red onion, tomatoes, tomato puree, red kidney beans, chilli, and chopped basil leaves.
Reduce heat and simmer for 45 minutes, stirring frequently.
Serve. Seen here with chopped green onion, shredded cheddar cheese, sour cream, nacho chips, and additional diced jalapeno.