The Cottage Smallholder

I have started a new topic but feel free to move it, as I am not sure where to put this.

I have a few recipes that are my "go to", this is one,  Lots of ingredients, but worth it.  Serves at least 8.  so cook it and freeze.

Best Chilli

3 large Onions finely chopped

3 fat garlic cloves crushed

1kg chuck/stewing steak cubed

3 carrots finely diced

1 tsp smoked paprika

1 ½ tsp chilli powder

2 tsp ground cumin

½ tsp ground cinnamon

Generous pinch of salt

1tsp of ground white pepper

2 red chillies finely chopped

2tsp tomato puree

½ can of kidney beans

1 tbsp red wine vinegar (I add 2 but some might not like it)

Large Pinch of sugar

3 cans of plum tomatoes blitzed to passata

1 can of chopped plum tomatoes

1, Fry onions in oil till translucent, then add the tomato puree and fry this out, about 1-2 minutes (can burn quickly) - throw this in to the casserole pot, brown meat put this in the pot.

2, Fry all dry ingredients in a good slug of oil, do not be stingy on this, except for the sugar. (Do not walk away as I always burn this). So do this over a gentle-ish heat. Till there is a nice aroma. Then add the chillies and the garlic. Fry this gently, do not brown the garlic.

3, Then add the red wine vinegar and the tomatoes. Stir around and leave to cook for a few minutes, then add in the sugar. Give it a good stir, then add this to the casserole pot and then stir all together.

4, Bang in the oven on 150oc, leave it there for 2 ½ hours. Check every so often that it hasn’t dried out, add half a tomato can of water at a time and stir in completely. Take out after 2 ½ hours and add the kidney beans that have been carefully washed. Return casserole to the oven for 30 minutes.

Serve with rice, or baked potatoes. We like it with potato wedges. Enjoy