For this weeks blog I found an old recipe used by my father for family get-togethers. When making Chilli it doesn't add much time making a big batch. This recipe will serve 12-15. As always, its good to have a bit of left over wine.
4.5 lb Minced Beef
5 Yellow Onions
3 Red + 3 Green Bell Peppers
5 Cans of Baked Beans in Tomato Sauce
5 Cans of Whole Tomatoes
2 Cups of Tomato Puree
5 Solo Garlic (or equivalent amount)
3.5 Fl Oz Beef Stock
3/4 a Bottle of Red Wine
2 tbsp Chili Powder
2 tbsp Paprika
2 tbsp Garlic Powder
2 tbsp Barbecue Seasoning
1 tbsp Ground Black Pepper
1 tbsp Cayenne
Few pinches of Salt
40 drops of Tabasco
Dice the Onions.
Saute in oil at low heat.
Stir fry all of the minced beef at medium-high.
Mix the meat with the onion and increase the heat to medium.
Add all of the spices and stir it together.
Add the red wine, tomato puree, Tabasco.
Strain the whole tomato and save the juice.
Strain the baked beans and save the tomato sauce. Use the sauce if you need to add liquid to the Chilli.
Dice and peel the garlic.
Add pressed garlic as well as the beef stock.
Deseed and slice the bell peppers and chili's
Add the bell peppers and chili's. Let the Chilli simmer for 30-40 mins.
Lastly add the beans for another 15-20 minutes. Skim any white foam.
Serve with sour cream, bread and chopped parsley.