Ingredients:
500 gram ground/minced beef
1 Large onion chopped
2-3 Cloves of Garlic
1 tin of red kidney beans, drained and this is the kind of red kidney beans I use
For the seasoning:
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano flakes
1 teaspoon ground allspice
Brown sugar to taste (optional)
Pinch of salt and pepper
In the original recipe, it uses 1 teaspoon of ground cumin but in my recipe I skip the cumin.
7 fresh jalapeno chili peppers, coarsely sliced.
Tomatoes: we can use chopped fresh tomatoes (400 gram) or canned tomato paste (around 100 gram)
For the seasoning:
1 tablespoon of chili powder
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Preparation:
Heat a small frying pan over medium heat and dry-fry the allspice, chili and paprika for 1 minute or until fragrant. Remove from pan.
Heat the oil in large skillet over medium heat and cook the onion for 2-3 minutes or until soft.
Add the garlic, fresh jalapeno and cook for 1 minute.
Add the ground/ minced beef and cook over high heat for 4-5 minutes or until browned, breaking up the lumps with a fork.
Add the tomatoes, red kidney beans, stock, oregano, sugar and spices.
Reduce the heat and simmer, stirring occasionally for around 1 hour or until reduced and thickened
Season with salt and pepper
Remove from heat
Serve warm in a serving bowl or add the Chili on top of fried potato wedges
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