Description
Hearty chili packed with veggies and warming spices.
Perfect for a chilly evening or cozy night in.
Ingredients
Scale
- 2 tbsp olive oil
- 2 large onions, peeled and chopped
- 6 cloves garlic, peeled and chopped/crushed
- 1 lbs (454 g) lean minced beef
- 2 red bell peppers, chopped
- 12 ounces (375 ml) full bodied red wine
- 2 beef stock cubes, crumbled
- 3 tbsp honey
- 3 ounces (100 ml) boiling water
- 2 tsp ground coriander
- 2 tsp mixed herbs
- 1 tsp smoked paprika
- 4 tsp cumin
- 3 tsp ground ginger
- 2 tsp hot chilli powder
- 1 tsp chipotle paste
- 1 chopped fresh chilli
- 3 tbsp tomato puree
- 4 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 4 x 13 ounces (4 x 400 ml) tins chopped tomatoes
- 1 ounce (20 g) dark chocolate
- 2 x 14 ounces (2 x 400 g) can kidney beans, drained and rinsed
- 1 x 15 ounces (1 x 420 g) can mixed beans, drained and rinsed
- 2 tbsp chopped fresh coriander
- Cooked rice
- coriander
- Soured cream
- Chopped fresh chillies
- Chopped avocado
Instructions
- Heat the oil in a very large pan.
- Add the onions and cook on medium/high heat for about 10 minutes, until soft and translucent.
- Add the garlic and cook for one minute.
- Add the mince and cook until browned, breaking up any large pieces with a wooden spoon.
- Add the red peppers and cook for another minute.
- Add the red wine, bring to a simmer, and cook for 3 minutes.
- In a cup, mix the stock cubes and honey with boiling water.
- Pour the mixture into the pan and stir.
- Add the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chili powder, chipotle paste, fresh chili, tomato puree, Worcestershire sauce, and tomato ketchup.
- Mix well and cook for 2-3 minutes.
- Add the tinned tomatoes and bring to a simmer, stirring occasionally.
- Add the chocolate and stir until melted.
- Simmer gently, half-covered, for 1 hour, stirring occasionally.
- Add the kidney beans and mixed beans.
- Simmer for another 20 minutes.
- Stir in the chopped coriander just before serving.
- Serve with rice, coriander, soured cream, chopped fresh chilies, and avocado (optional).
Notes
- For a deeper flavor, toast the spices (coriander, cumin, paprika, etc.) in a dry pan for 1-2 minutes before adding them to the chili.
- To reduce the chili’s heat, omit the fresh chili or use less chipotle paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and freeze well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 15
- Protein: 30
- Cholesterol: 80