About this recipe:Everyone who cooks has their own version of chilli. A family favourite, just hot enough for dad but not too hot for our 8 year old son. Bursting with flavour. I just have it in a bowl with hot pitta bread. Of course it's great with rice as well. This is my version, hope you love it as much as we do.
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Puree the tomatoes in a food processor until smooth.
Heat the oil in a large saucepan over a medium heat and gently fry the onions until just beginning to brown at the edges. Add the garlic and fry for about a minute more. Garlic burns easily, so don't take your eye off it.
Add the pepper, paprika, cayenne and cumin. Stir into the onion and garlic and fry gently for a few seconds. Add the minced steak to the pan. Stir to break up the lumps and brown well.
With the exception of the kidney beans, add all the remaining ingredients to the pan. Bring to a gentle simmer and leave uncovered to cook, stirring occasionally. After about 25 minutes the sauce will begin to thicken, add kidney beans at this point. Continue to cook for another 10 minutes or until the sauce is thick and rich. Spoon into warmed bowls and serve.
The reason I puree the tomatoes is that they take a while to break down into a sauce. Many a curry and chilli have been wasted by half cooked tomatoes in the sauce. This solves the problem. Tinned tomatoes can be bitter if not cooked through properly, it's not the taste I want in my chilli.