Wednesday, 21 September 2011
Brrrrrr . . . it was a very cold day today. Autumn has arrived and summer is definitely over! Between the cold and the rain, we were definitely in the mood for some warming, stick to the ribs, comfort food!
We like Chili in this house. They always refer to any spicy stew as a curry over here . . . but this isn't a curry, it's a c-h-i-l-i. There is no curry spice in sight. I have always thought that a curry should have at least some curry powder in it . . . but to each their own. ☺
The Toddster likes his a bit on the spicy side, but you can adjust the heat by upping or downing the amount of chili powder. I use a mild American blend, so it's not as hot as the chili powder over here. If you are using a regular chili powder from over here, do taste and add as required. The chili powder over here is knock your socks off hot!
This chili is deliciously different . . . it has a smoky sweet almost barbeque tang to it . . . and it bakes in the oven until it is richly thick and scrumdiddlyumptiously fantastically good!
I always serve this with some steamed rice and corn muffins . . . but you can serve it with whatever floats your boat. Sometimes I serve it with this Custard Filled Cornbread, which is really scrummy too!
This also freezes really well, and if you like you can bake it up to two days ahead of time . . . you know how that goes. Somehow things like this taste even better when ripened for a couple of days. Oh so luverly!!
*Chili with a Difference*
This sweet and tangy spicy chili is a bit different in that you bake it in the oven, the end result being a deliciously thick chili. I like to serve it with some steamed rice and corn muffins.
7 slices lean streaky smoked bacon
1 pound extra lean ground beef
1 large red onion, peeled and chopped
1 (425g) tin of chopped tomatoes (about 2 cups)
1 (425g) tin of kidney beans, drained and rinsed (14 ounce)
1 (425g) tin of baked beans (14 ounce)
1 fat clove of garlic, peeled and minced
3 ounces of distilled vinegar (1/3 cup)
2 TBS soft light brown sugar, packed
1 TBS golden syrup
1 TBS dark treacle
(Can use 2 TBS mild molasses)
1 tsp dry mustard powder
1/2 tsp salt
1/4 tsp ground pepper
1 heaped TBS mild chili powder (or to taste)
1 tsp dried oregano flakes
1/2 tsp ground cumin
1/4 tsp hot pepper sauce
Fry the bacon until crisp in a dutch oven. (You will want to use one that is good on top of the stove and in the oven.) Crumble and set aside. Add the ground beef, onion and garlic. Cook, breaking it up, until the beef is no longer pink, and the onions have softened. Stir in the remaining ingredients and simmer while you heat the oven.
Preheat the oven to 150*C/300*F/gas mark 2. Cover the dutch oven tightly and bake for 2 hours. Uncover and stir. Bake for a further 1 hour, until thickened. Serve hot, spooned over white rice and accompanied with corn muffins if desired.
Over in the cottage today, Chocolate Chunk Sundae Delight.