Chilli with a dash of succotash

    1 hour 45 min

    Succotash means literally "corn and beans" and though I dislike the way sweetcorn gets added to every vegetable mix and convenience meal, as it often adds too much sweetness, in chilli it fits well with the spicier flavours and keeps its crunchy texture. As both chilli and succotash are US favourites and corn is an ingredient of so much Tex-Mex food, I thought I'd combine the two. There are a lot of ingredients in this, but I feel they add depth of flavour. I realise this chilli is pretty mild as chillies go, but chilli is very subjective and one man's cayenne is another's poison ... just do your own thing. As with many of my recipes, the quantities are for a vat-ful, to be frozen. If you don't need so much, please adjust as needed.


    1 person made this

    Ingredients
    Serves: 10 

    • olive oil for frying
    • 1 dessertspoon cumin seeds
    • 300g onions, chopped
    • 300g red and green peppers, chopped
    • garlic cloves, minced, or garlic puree, to taste
    • 1kg lean minced beef
    • 1 dessertspoonful paprika
    • 400g chopped tomatoes, fresh or tinned
    • 300g tinned or frozen sweetcorn
    • 2 (400g) tins red kidney beans, drained and rinsed
    • 100g tomato puree
    • 4 beef stock cubes, crumbled
    • 1 tablespoon light brown soft sugar (optional)
    • 1 really good slosh of hot sauce or cayenne pepper to taste
    • salt and ground black pepper

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Into bottom of a large heavy bottomed pan with lid, put enough oil to cover the base. Add the cumin seeds and fry till they start popping.
    2. Add onions and peppers and if using fresh garlic, add it now. Fry gently for a couple of minutes.
    3. Add beef mince and paprika and fry gently for another couple of minutes.
    4. Add tomatoes and if using garlic puree, add it now. Turn heat down a little and add everything else. Bring to a simmer and cover. Cook on the lowest heat setting and simmer for 1 hour (a diffuser is ideal) to let the flavours develop, stirring now and then.
    5. Check the seasoning and adjust if needed but flavours will still be be developing so don't go mad with salt and pepper. I like to let this sit overnight before eating. It reheats well.

    Other ideas

    Starting with step 4, you can also cook it in a slow cooker according to manufacturer's instructions, or in the oven at 150 C / Gas 2, which takes about the same time.
    Instead of using beef stock cubes, if you have some really good concentrated beef stock, that's great. Don't add loads of liquid though; it will make the chilli watery.
    You can serve the chili with Basmati rice for added texture. Or with a good spoonful of mango chutney per portion. A garnish of parsley is nice too.

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