My version of chili
- Carbohydrate 15.5696170844945 g
- Cholesterol 0.156 mg
- Fat 0.991647499984228 g
- Fiber 4.45485833548433 g
- Protein 3.93512374743444 g
- Saturated Fat 0.226916458458857 g
- Serving Size 1 1 Serving (178g)
- Sodium 62.2421666658519 mg
- Sugar 11.1147587490101 g
- Trans Fat 0.313295583316779 g
- Calories 76 calories
Step-by-step
- Fry the mince off and if you wish strain off any fat or juices that come from the meat.
- Add all the vegetables, herbs, stock, etc but do not add the treacle at this stage.
- Bring to a slow bubble and add lid to pan, cook for as long as you desire but stir periodically.
- About an hour before you want to serve, remove the lid and let the liquid reduce, right at the end add a big dollop of treacle.
- Serve with rice or jacket potato, whichever tickles your fancy and enjoy.
Black treacle does the heavy lifting in this pot. It adds bitterness and heavy color, balancing the natural sweetness of four chopped carrots and a red pepper. Without that bitter edge, the dish tastes flat and cloying.
Brown the steak mince thoroughly in a heavy-bottomed Dutch oven until deep mahogany crusts form on the bottom of the pan. This browning process builds the umami base required for long simmering. Deglaze with the pint of water before adding the tomatoes and stock cubes. Simmer the mixture uncovered for the final 60 minutes so excess moisture evaporates and the sauce coats the back of a wooden spoon.
Freshly cooked chili often tastes disjointed. Flavors require a mandatory rest period to meld properly. Store the finished pot in an airtight glass container in the refrigerator for up to 4 days. Starch molecules in the vegetables retrogradely cool and firm up overnight, yielding a thicker, more cohesive texture on reheat.
Reheat portions gently on the stove over medium-low heat, adding two tablespoons of water if the reduction went too far. Serve alongside steamed white rice or a split jacket potato baked at 200 degrees Celsius for 60 minutes.
