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.
- 1 tbsp Olive oil
- 250g Ground beef
- 1 Star anise
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chilli powder
- 250ml Beef stock
- 1/2 Recipe of Huevos rancheros (Recipe here)
- a few drops Worcestershire sauce
- 200g (1/2 cup) drain and rinsed Red Kidney Beans
- 100g (1/4 cup) chopped Roasted Red Peppers
- 1 Lime zest and juice
- a knob Butter
- Sour cream
- Cheddar cheese, grated
- Rice or tortillas
- Put a medium pan over high heat.
- when hot, add the oil and brown the ground beef with the start anise until nicely browned.
- 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.
- 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.
- Cook for 5 minutes or until the sauce has a thick consistency.
- 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.
- When ready to serve, stir in a knob of butter, turn the heat off and squeeze in the lime juice and sprinkle the zest.
- To your serving, add sour cream and grated cheddar cheese to you liking.
- 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.
- 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.
- Choose your chilli powder wisely as they come in various strengths. The spicier the powder, the spicier the final dish will be.