The quickest Chilli of the far-west

The quickest Chilli of the far-west

You’ve just had the most amazing meal and excited by the idea of reproducing it yourself you go home and do some research only to realize that you’ll have to spend the next three days in the kitchen to execute it. Has this ever happened to you? It’s such a bummer, and it might well be our mom’s best secret weapon to keep us going back to them.

Don’t you just wish there was a way of cooking boeuf bourguignon, or that creamy chicken pie quicker?

I’ve had the same experience with the best chilli I’ve ever had and ever made. Yes I know my mom didn’t make it, I did, and it’s not because she not a good cook, she’s simply on the other side of that very big pond and I don’t have the luxury of seeing her very often (don’t feel too sorry for me, skype does exist nowadays).

This is my adaptation of the time-consuming recipe, that is well worth the effort but not for everyday. I will share it with you at some point though, it makes perfect freezable single portions.

I’ve tweaked it to its essentials, the most necessary stages and ingredients, to recreate its amazing taste in only a few steps. Making the sauce a few days before obviously saves time. But as it gives you a different meal to enjoy, we can hardly count it as part of this one.

So get yourself ready to make the quickest chilli of the far-west. The only thing that is quicker is actually eating it.

Quick fix Chilli
Serves 2
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 tbsp Olive oil
  2. 250g Ground beef
  3. 1 Star anise
  4. 1 tsp Cumin
  5. 1/2 tsp Smoked Paprika
  6. 1/2 tsp Chilli powder
  7. 250ml Beef stock
  8. 1/2 Recipe of Huevos rancheros (Recipe here)
  9. a few drops Worcestershire sauce
  10. 200g (1/2 cup) drain and rinsed Red Kidney Beans
  11. 100g (1/4 cup) chopped Roasted Red Peppers
  12. 1 Lime zest and juice
  13. a knob Butter

To serve

  1. Sour cream
  2. Cheddar cheese, grated
  3. Rice or tortillas
Instructions
  1. Put a medium pan over high heat.
  2. when hot, add the oil and brown the ground beef with the start anise until nicely browned.
  3. Reduce the heat to medium, add the dried spices and fry for a minute or so, until they become fragrant. Watch out as they will burn quickly.
  4. Add the tomato sauce and the stock and stir to combine, scraping the pan as you do to lift the bits stuck on the bottom.
  5. Cook for 5 minutes or until the sauce has a thick consistency.
  6. Gently fold in the washed beans and roughly chopped peppers and add with the Worcestershire sauce. Keep on the heat until warmed through, about 2-3 minutes.
  7. When ready to serve, stir in a knob of butter, turn the heat off and squeeze in the lime juice and sprinkle the zest.
  8. To your serving, add sour cream and grated cheddar cheese to you liking.
Notes
  1. The Lime is the star here! DO NOT skip it or you will miss the beauty of the recipe; like a conductor it opens all the flavors and make them sing together.
  2. Roasted peppers are a great to have on hand. Amazing in sandwiches or in a quick pasta sauce, there is plenty of ways to go through the jar once open.
  3. Choose your chilli powder wisely as they come in various strengths. The spicier the powder, the spicier the final dish will be.
Singly Scrumptious http://singlyscrumptious.com/

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4 Comments

  1. Sounds great. I love chili, and I have to say this is a great way of making it in record time. This recipe reminds me of the Caribbean “picadillo”, except that it has beans. A picadillo is an amazing beef hash with goodies (usually capers) and uses many of the spices you are using here (plus achiote-annato). That’s how I trust you can actually develop good flavors in such short time in your chili. Good job! I have a question, though. Do you use the eggs from your huevos rancheros’ recipe in the chili as well?

    • Andree-Anne
      Andree-Anne

      Thanks! The flavors have time to develop indeed, it’s a neat little tricks. And I don’t use eggs in the chili. I only use the tomato sauce from the huevos rancheros, everything before you crack the eggs. Nice blog by the way :)

  2. Marie-Eve

    I did your chili last week!! It was great, super quick and both Ben and Sam loved it! Thank you for the great recipe, I’ll probably have the tomato sauce in my freezer for chili or huevos rancheros on demand!! By the way, your tips for the single person are also great tips for moms! But I usually double your recipes…

    • Andree-Anne
      Andree-Anne

      Amazing! I’m glad you and the boys liked it :) It’s true that quick and easy recipe are great for many people, and is quick easy to double the quantities if need be, easier anyway than dividing it by 2 I think.

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