Firehouse Chilli Recipe
Ingredients
| Onions | 2 Medium, chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 45 ml / 3 tbsp oil | ||
| Ground beef | 450 Gram, minced | |
| Chilli powder | 40 Gram | |
| 10 g / 2 tsp paprika | ||
| 10 g / 2 tsp ground cumin | ||
| 30 ml / 2 tbsp tomato ketchup | ||
| Tomato Paste | 30 Gram | |
| 425 g / 15 oz can of tomatoes, seeded | ||
| Beer | 1 1/2 Cup (16 tbs) | |
| 5 g / 1 tsp sugar | ||
| 5 g / 1 tsp salt | ||
Directions
MAKING
1) Heat oil in a wok and add onions and garlic. Fry till soft.
2) Stir in beef and cook in high heat till it changes colour.
3) To the meat, add the spices, ketchup, tomato puree, tomatoes and beer.
4) Stir the ingredients on simmering heat and cook uncovered for an hour.
5) Blend in salt and sugar and cook. Stir occasionally and keep cooking for a further hour.
6) Adjust seasoning and serve.
SERVING
7) Firehouse Chilli goes well with plain rice. It also goes well as a filling for Burritos.
TIPS
Chilli tastes great if eaten a day after it's cooked. Just keep in mind to pour some water while reheating it to avoid burning.
1) Heat oil in a wok and add onions and garlic. Fry till soft.
2) Stir in beef and cook in high heat till it changes colour.
3) To the meat, add the spices, ketchup, tomato puree, tomatoes and beer.
4) Stir the ingredients on simmering heat and cook uncovered for an hour.
5) Blend in salt and sugar and cook. Stir occasionally and keep cooking for a further hour.
6) Adjust seasoning and serve.
SERVING
7) Firehouse Chilli goes well with plain rice. It also goes well as a filling for Burritos.
TIPS
Chilli tastes great if eaten a day after it's cooked. Just keep in mind to pour some water while reheating it to avoid burning.
Chef
