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Firehouse Chilli

chef.alexande's picture
Ingredients
  Onions 2 Medium, chopped
  Garlic 2 Clove (10 gm), finely chopped
  Oil 45 Milliliter (3 Tablespoon)
  Ground beef 1 Pound (Or Minced, Not Too Lean, 450 Grams)
  Chili powder 40 Gram (1 1/2 Tablespoon)
  Paprika 10 Gram (2 Teaspoon)
  Ground cumin 10 Gram (2 Teaspoon)
  Tomato ketchup 30 Milliliter (2 Tablespoon)
  Tomato paste 30 Gram (2 Tablespoon)
  Canned tomatoes 15 Ounce, seeded (1 Can Or 425 Grams)
  Beer 12 Fluid Ounce (1 1/2 Cups Or 350 Milliliter)
  Sugar 5 Gram (1 Teaspoon)
  Salt 5 Gram (1 Teaspoon)
Directions

MAKING
1) Heat oil in a wok and add onions and garlic. Fry till soft.
2) Stir in beef and cook in high heat till it changes colour.
3) To the meat, add the spices, ketchup, tomato puree, tomatoes and beer.
4) Stir the ingredients on simmering heat and cook uncovered for an hour.
5) Blend in salt and sugar and cook. Stir occasionally and keep cooking for a further hour.
6) Adjust seasoning and serve.

SERVING
7) Firehouse Chilli goes well with noodles. serve as desired.

TIPS
Chilli tastes great if eaten a day after it's cooked. Just keep in mind to pour some water while reheating it to avoid burning.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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