Beef, Bean & Potato Chili

AI developed

Beef, Bean & Potato Chili

Big-batch chili with lean beef, kidney and black beans, potatoes and carrots, smoky paprika, cumin and a little dark chocolate. Freezes well.

Makes
13 servings

Instructions

  1. Cut the potatoes and carrots into roughly 1 cm cubes. Dice the onions and bell peppers and mince the garlic.

  2. Brown the ground beef in several batches over high heat. Remove each batch from the pot once well browned.

  3. Add the onions to the pot and caramalize for about 10 to 20 minutes.

  4. Add the garlic, tomato paste, smoked paprika, cumin, dried oregano, ground coriander and chili flakes. Fry for 3 to 4 minutes.

  5. Return the beef to the pot. Add the chopped tomatoes and about 1 litre of the beef stock.

  6. Bring to a gentle simmer and keep simmering for up to 2 hours.

  7. Add carrots and potatoes about 40 minutes before plating.

  8. Drain the beans and add them about 20 minutes before plating

  9. Stir in the dark chocolate and Worcestershire sauce. Allow the chocolate to melt completely.

  10. Taste and adjust the salt, pepper and chili.

  11. Turn off the heat. Stir in the red wine vinegar or lime juice for acidity.

  12. Chop the fresh coriander and parsley. Stir some through the finished chili and reserve the rest for serving.