Beef Chilli  

Preparation time: 30 minutes

Cooking time: 45 minutes minimum

Servings 3-4

 

Ingredients

  • 500g of Andy Rummings Beef mince

  • 500mls of real ale / bitter (I use hobgoblin)

  • 1 tins of chopped tomatoes

  • 1 tins of red kidney beans

  • 2 cloves of garlic

  • 2 medium white onions

  • A carrot grated

  • olive oil

  • salt

  • ground black pepper

  • 1.5 teaspoons of hot smoked paprika

  • 0.5 teaspoon of ground white pepper

  • 1 teaspoon of chopped red chillis (or to taste)

  • 1 teaspoon of ground cumin

  • 0.5 teaspoon of ground fenugreek

  • 0.5 teaspoon of ground corriander seed

  • Oregano and corriander leaf chopped 1 teaspoon of each if available

  • a pinch of sugar

 

Method

  1. Soften the chopped onions in the olive oil on a medium heat stirring occasionally to avoid burning. Meanwhile crush the garlic on the top. When the onions are approaching golden, add the grated carrot and then the beef. Turn up the heat to colour the meat, we arent trying to cook it through yet so avoid it going brown.

  2. Now pour in enough beer to cover the meat . The beer will froth up as it hits the heat. Sip the remaining beer!

  3. When the froth has died down pour in the tomatoes and all the juice – dont add water!

  4. Add the spices and herbs, the pinch of sugar and some salt and pepper. Add the chillis or leave them out. You can always add some tabasco sauce to individual portions for heat lovers.

  5. Bring nearly to the boil then turn back down to a gentle simmer and cover for 15 minutes stiring ocassionally.

  6. After 15 minutes rinse and drain the kidney beans and add to the pot, stir in and cover for another 20 minutes, everything should look quite wet.

  7. Uncover and continue to simmer uncovered stirring ocassionally whilst the liquid reduces until the chilli is the consistancy you require. I think it should get to that nearly sticky stage. Serve with rice, baked potatoes or tortilla chips

A note about this recipe

This is a recipe I genuinely cook for my family.  I haven't just lifted it off the internet or typed it out from a book.    I've cooked it many many times.  It's evolved from a recipe from my friend Stuart who's cooked this for our kite flying club the White Horse Kite Flyers

The Rumming family have been farming cattle on the banks of the Thames at Waterhay near Cirencester, and at Lydiard near Swindon for over 60 years.  We provide the highest possible animal welfare which together with the grass fed diet produce superior beef.

 

Our beef is hung on the bone for 3-4 weeks to give the best flavour and texture, and then expertly butchered and packed in our own on farm butchery.  Customers then pick up the meat from the farm on our bi monthly pick up morning.  We can arrange delivery by courier for the larger boxes out side of the local area.  

Contact Details

 

Chancel View, Waterhay, Leigh, Swindon, WIltshire, SN6 6QY

T: 01285 869557
e: andrewrumming@me.com

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© 2016 by Andy Rummings Beef