1 Tablespoon Paprika (not smoked)
5 Tablespoon Chilli Powder
4-6 Cloves of Garclic, Crushed. Or the equivalent amount of Garlic Puree.
1/2 Teaspoon Black Pepper
1 Teaspoon Oregano
4-5 Chopped Jalapenos
1 Tablespoon Cumin Powder
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
2lbs of Beef Mince
2 Large Onions, finely chopped
1 Beef stock cube
2 Tins of chopped tomatoes
Brown the beef mince in some oil, add in the onions and cook for a little longer. Once cooked, crush the beef stock cube and stir in to the mix.
Drain the kidney beans and add them, along with the tinned tomatoes (3 tins may work better if you’re adding extras like peppers or mushrooms), to the pot. Once it’s all stirred in, add 3-4 tablespoons of tomato puree and stir in well.
When the mix starts to bubble, add the first set of spices and stir until they’re completely mixed in.
Cook on a low-medium heat for 15 minutes, stirring occasionally.
Add the second set of spices and stir until they’re completely mixed in. It may make the chilli go a little dry/powdery. If that happens at any point, add a bit of water until it goes back to being a sauce.
Simmer for an hour.
For the best possible chilli, change the simmering time to 2 hours and leave it in the fridge for 24 hours before reheating and eating.
Complicated as this all sounds, it’s honestly not. You don’t have to pay a lot of attention beyond the browning the mince stage. If it’s 30 minutes before you add the spices? Not a problem.