Beef chilli

Deb June 10, 2004

This is my version of the recipe on P433 of Nourishing Traditions. If you don’t have a crock-pot, it can be made on the stove with less cooking time – an hour or so to cook the beans, then another hour to cook the chilli.

  • 1 1/2 cups pinto beans
  • 2 Tbs whey (or lemon juice)
  • 1 kg (2 pounds) coarsely ground beef (or lamb)
  • 2-3 Tbs red wine (optional)
  • 2-3 Tbs extra virgin olive-oil or lard
  • 2 onions, finely chopped
  • 5 cloves garlic, peeled and mashed
  • 2 tsp ground cumin
  • 4 tsp dried oregano
  • 4 tsp dried basil
  • sprinkling of Greggs chilli seasoning, or a small slosh of sugar free chilli sauce
  • 3 large or 10 small dried chillies
  • 1 cup beef stock (or stock from cooking the beans)
  • 2 cans tomatoes in juice, briefly chopped in food processor
  • Sea salt to taste, approx 2-3 tsp

Day one, first thing in the am:

  • Set pinto beans to soak in a pan of warm water, with whey added. Soak for at least 12 hours.

Day one pm:

  • Just before bed, drain and rinse the beans, and set to cook in the crock-pot on Low. Make sure they’re covered with plenty of water.
  • Mix the mince thoroughly with the red wine and leave in fridge to marinate (if you forget this step, don’t worry, just add the wine to the pot the next day)

Day two am:

  • Drain the beans, then put back into the crock-pot with about 1 cup of stock
  • Sauté the onions and garlic in 1 Tbs of the olive oil and add to pot
  • Brown the mince (500gm at a time) in oil, and add to the pot
  • Add everything else, mix well, and leave to simmer on low all day
  • If the mix seems a bit dry add a little more stock. But remember that more liquid will be produced as it cooks.

Day two pm:

  • Add sea salt to taste
  • Take out the chillis
  • If it seems a bit runny, mix up a tablespoon or two of arrowroot with some cold water, and add gradually to the chilli, stirring as you add. Simmer for a few more minutes till it thickens.

Serve with:

  • pancakes, corn chips, or just on it’s own in a big bowl

Garnish with any or all of:

  • grated cheese
  • cultured cream
  • avocado or guacamole
  • red pepper or tomato pepper relish
  • chopped red onion or spring onion