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Hazelwoods Beef Chilli

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Hazelwood Brewery

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@Clint asked me to put up this recipe so you can blame/thank him for this. ;)

The mixed beans need to be prepared the night before, follow the instructions to soak the beans.

The ingredients
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Chop 2 large onions into fairly chunky pieces (440g peeled and chopped)
Slowly fry onions in 2tbsp vegetable oil for 10 mins until onions become translucent.

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Add 8-10 big juicy garlic cloves (about 30g) crushed/chopped and cook through for 5 minutes.

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Transfer the onions and garlic to large stew pot and set aside.

Brown 1Kg minced beef on a medium high heat. Reduce the heat to medium and add three Knorr beef stock pot (not rich). Allow to melt and stir in.

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Add a level teaspoon of your favourite aromatic herbs and spices. Here I’ve used smoked paprika, coriander, sage, rosemary, parsley, and thyme. You’re adding flavour and depth here not making your chilli taste of any of these things.

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Add 1 heaped teaspoon of chipotle chilli flakes, 2 heaped teaspoons of mild chilli powder, 3 heaped teaspoons of ground cumin.
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Caution, if you can’t cope with the heat of a hot Madras curry you definitely shouldn’t add these, otherwise... Chop and add 3 Habanero chillies.

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Add two tablespoons of tomato purée

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Stir in to the beef mince the herbs, spices, chillies and tomato purée. The mix will be quite sticky. Transfer to the large stew pot with the onions and garlic.

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To be continued...
 
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Hazelwood Brewery

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...continued (couldn’t add more images to previous post!).

I like these tomatoes but use any you prefer. I normally use the peeled version.

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To the stew pot add 1 tablespoon of sugar, two tins of Pomodorini cherry tomatoes, and a good grind of salt. Stir to incorporate all the ingredients and put on a low heat. Stir every couple of minutes and burst the tomatoes to release the juices until the mix becomes more loose, maybe 10 minutes.

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Turn the heat to very low and simmer for an hour, stirring every 15 minutes or so to make sure it doesn’t catch and burn.

Add the mixed beans prepared from the night before (not the tinned kidney beans) and simmer for another hour, again stirring every 15 minutes or so.

Add the kidney beans and simmer for 20 minutes.
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Slice 4 or 5 large fresh chillies (approx 60g) and add these to the stew pot. Stir them in and simmer for 10 minutes.

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Prepare the bell peppers (3 small, approx 230g when chopped into chunky pieces). Add these to the stew pot along with 200g sweetcorn, stir, and turn off the heat.

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Allow to cool.

Split into portions and freeze.

To heat it up you can microwave the chilli from frozen. It’s best served with fresh crusty bread and lashings of butter, or on a bed of rice and topped with sour cream, guacamole and grated cheese, and tortilla wraps.
 

Hazelwood Brewery

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Now I’ve made it I can’t resist a spoonful every time I walk past it. I love chilli 😍
 

samale

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That sounds as if you would need ice cubes the next day. That would be hot coming back out again😱
 

Hazelwood Brewery

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Boom!
You'll do for me!
If you give it a try you’ll have to let me know what you think. I’m having some right now and absolutely loving the blend of flavour and heat. It’s just right for me. On the other hand how s**t would I have to be to not like my own cooking! 😂
 

Hazelwood Brewery

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I meant to show the six 500g portions I’ve put in the freezer. I of course also had a portion immediately after I’d cooked it (not shown). The iPhone 6 is to give a sense of scale.
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Hazelwood Brewery

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If you like the sound of the recipe but don’t like too much heat, omit the habanero chillies and use half the fresh chillies and half the chipotle chilli flakes. You’ll then get a more warming heat from the mild chilli powder and the small quantities of chipotle chilli and fresh chillies.
 

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This is the ingredient list for my chilli. It took about 20 attempts to get it right.
  • 3 whole sweet fresh dried chilies guajillo stems and seeds removed
  • 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
  • 1 each whole rich fruity dried chilies like Ancho, Mulatto, and Pasilla, stems and seeds removed
  • 2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
    1.3 litres low sodium canned or homemade chicken broth
  • 500g pork mince, 800g beef mince
  • Kosher salt and freshly ground black pepper
  • A 2 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 4 medium cloves garlic, grated on a microplane grater
  • 1/2 teaspoon powdered cinnamon
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground allspice
  • 2 teaspoons dried oregano
  • 2 tablespoons Asian fish sauce
  • 2 to 3 tablespoons masa
  • 2 tablespoons apple cider vinegar
  • Hot sauce, to taste
 

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