@OCUK Cooking Crew

THT

THT

THT

Associate
Joined
10 Mar 2004
Posts
998
Sunday, some friends have invited themselves to mine for some killer potato wedges I made one night after being out on the lash.

This time, it has to be a proper meal - Any suggestions as to what to serve them with?
 
AcidHell2 said:
chilli
Click to expand...

Edit - found the proper recipe.

500g Lean Steak Mince
500g Steak cubed (optional, but only if you're cooking for 8 hours)
1 x Oxo Cube
Salt and Pepper.
One White onion diced
One Red onion diced
--
Tin of chopped toms
2 very healthy squirts of tom puree
1 1/2 - 2 tsp ground cumin
1 tsp Oregano
3 cloves garlic
1 healthy glug of maple syrup
1 desert spoon of Worcester Sauce (or steak sauce)
Half a glass of red (see below for non-booze-ridden alternative)
--
Either:
2 x healthy teaspoons of hot chilli powder
2 x pinches (I stress absolutely no more, even this is borderline!) cayenne pepper (probably best to use one or omit completely unless it's for the lads)
Or:
2 x fresh chillis, diced finely.
Found a good combiniation to be a full sized red chilli and one bird eye chilli with a teaspoon of hot chilli powder
--
Kidney beans (if in water, drain and rinse. If in chilli sauce drain sauce and add to mixture in place of red wine)

In a big thick bottomed saucepan brown off the mince (and steak if using) with the onions and oxo cube, season with a healthy amount of pepper and a little salt. Turn off heat and a drain a little of the fat, important to leave a good amount in the meat else the chilli could dry out before it's finished cooking. Add chopped toms, puree, crush the garlic, spice, maple syrup, worcester sauce and wine (or chilli sauce from beans). Give a good stir and gently bring back up to heat. Now add your choice of heat, stir in and reduce down to a gentle simmer. Cover and cook for: i) 45 minutes for a quick eat (i.e no steak) ii) 2 hours with steak. If ii) then remove from saucepan and place into slow cooker dish and leave on the side to cool. Leave in fridge overnight. Then on morning of consumption place into slow cooker on low heat and leave for 8-10 hours. Ideally stirring 2/3 times through cooking. Serve with rice, tortillas, lime wedges and sour cream.
 
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