SPICY CHILI
This spicy chili recipe is the culmination of several years' worth of experimenting to get just the right flavor. For those who like their chili very hot, the secret is to add more jalapenos. The most I ever used in a recipe was five...was it spicy! -Liesha Hoek, Somerset, New Jersey
Provided by Taste of Home
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. If desired, serve with additional jalapeno and sour cream.
Nutrition Facts : Calories 256 calories, Fat 13g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 669mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein.
SPICY CHILLI MINCE
A delicious and versatile mince recipe that goes brillantly with potatoes, pasta, rice, bulgar wheat etc...
Provided by sbryden88
Time 4h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Brown mince in small batches and if there is any, drain liquid into cup each time. Put cup in fridge and when fat is solidified, spoon off and reserve mince juices.
- Gently fry the cumin, corriander and chilli powder in oil for a couple of minutes then add tomato puree and cook out for a few minutes.
- Add onion, celery, carrot and garlic and sweat with lid on for 10 mins. Add browned mince and stir through. Add wine and reduce. Add tomatoes, milk, Marmite, mince juices, herbs, ketchup and lea and perrins. Simmer slowly for about 2/3 hours (taking lid of last 30 mins to reduce).
- After 2/3 hours of gentle simmering, the finished mince should have little liquid. Season well with salt and pepper.
- Add fresh chillies/dried chilli flakes to taste.
CHILLI MARRAKECH
If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
- Stir in the tomatoes, toasted cumin, remaining spices and harissa - add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
- Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.
Nutrition Facts : Calories 357 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
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