How do cook the perfect Chilli.
Just a warning, this is my signature dish, so don’t muck it up! In the restaurant I use to be a chef in, this was a renowned dish with many great reviews. Hopefully with these tips you shall be able to replicate it yourselves.
First of all, prepare the meat, and by this I mean taking it out of the packet placing it on a chopping board. Then loosen it up so it isn’t just one solid cold block of meat. At this point season it with a healthy dose of salt and pepper, allow it to sit for a few minutes. Before putting the meat on to fry, get a large pan hot with a tablespoon of oil in it.
Whilst the mince is sitting, this is a great time to prepare your onions and garlic. If you have read the previous articles, then you should know how to prepare an onion like a pro. If not click here. Don’t worry if you don’t chop quickly, the longer the meat sits and gets to room temperature the better. Aim to dice two onions and 2 garlic cloves, however if you don’t like onions you can use less.
Meat is ready to go on
By this point hopefully your pan should be hot, although students hobs are often rubbish so it may not be! Place the mince into the pan, breaking it up using a wooden spoon. Once the mince has browned, drain the excess oil/water. I’d recommend doing it into the mince packet which you have taken the meat from, and then throw it in the bin. If you pour it down the drain you risk clogging up the pipes with fat. If you really have to pour it down the sink. Then run the tap first so the water is hot and put a bit of soap down with the oil. This should help it run through nicely.
Time to add flavour.
Now place the meat back in into the pan. Throw in the onions and garlic at the same time and add a tin of tomatoes to stop the meat drying out. Add in chilli flakes, I recommend doing just a small amount at this point. You can always add more later depending on your taste for hot food. Let this simmer away for 10 minutes, it won’t look great this point so don’t worry!
Thickening and colouring the Chilli.
After 10 minutes add the tomato puree which adds colour and depth to the chilli. I then again would allow it to cook through for another 20 minutes, the longer it cooks the more the flavours infuse with the meat and the tastier it shall be. A few optional extras which really can set your chilli apart from the rest is adding maple syrup or golden syrup. Furthermore I also add a cup of thick gravy and half a bar of dark chocolate. What this does is thicken the chilli. More importantly though the sweetness of the syrups and chocolate just adds a completely new layer to the chilli.
Rice and Kidney Beans time.
Leave the chilli to simmer away, it’s now time to concentrate on the rice. Get a pan of salted water boiling, and then cook the rice for 12 minutes. Whilst waiting for the rice to cook, open your kidney beans and drain them in a sieve. Now for an incredibly important step, rinse the kidney beans! Once fully rinsed add to the chilli, and that’s that part finished. Just leave it to simmer whilst you wait for the rice cook, occasionally stirring to avoid any burnt parts on the pan. When the rice is cooked rinse it off with boiling water, getting rid of the excess starch. Dish up and enjoy.
With what is left over use a fridge/freezer box and store them. It can be used later in the week for lunches with jacket potatoes, nachos or with wraps. In the fridge the chilli will last safely four days and in the freezer months! It is the most cost effective way of feeding yourself, cook in bulk and freeze it for later.