Firehouse Chilli (Chili)

[justaprogressive]

INGREDIENTS

SERVES 4
2 medium onions, chopped
2 cloves garlic, finely chopped
45 ml/3 tbsp oil
450 g/1 lb minced (ground) beef, not too lean
40 g/V/z tbsp chilli (chili) powder
10 g/2 tsp paprika
10g/2 tsp ground cumin
30 ml/2 tbsp tomato ketchup
30 g/2 tbsp tomato puree (paste)
425 gl 15 oz can of tomatoes , seeded
1 '/> cups/350 ml/12 ft oz lager (beer)
5 g/1 tsp sugar
5 g/1 tsp salt

Perhaps the hottest thing about the classic Chilli (Chili) is
the argument about precisely what goes into it and in what
proportions. In this recipe the long cooking time mellows
the chilli powder and gives the sauce extra richness.

PREPARATION

*• Soften the onions and garlic in the oil, then turn
up the heat, add the beef and stir until it loses its
pinkness.

-• Add the spices, ketchup, tomato puree (paste),
tomatoes and lager (beer).

•- Simmer gently, uncovered, for an hour, stirring from time to time.

-" Add salt and sugar and cook for a further hour, stirring occasionally.

Correct seasoning and serve. This is good with
plain rice or as a filling for Burritos (see recipe).

•- Chilli (chili) is even better the next day. You
will need to add extra liquid when reheating.
variations You can add beans to this if you like;
a drained 425 g/1 5 oz can of red kidney beans is fine,
though you will need to add extra liquid.

•- For Schoolhouse Chilli (Chili) — not as innocent as it sounds — simply halve the quantity of chilli
(chili) used, or substitute mild chilli (chili) powder
for the hot.

Chiles always make me perspire

from "The Hot and Spicy Cookbook" by Sophie Hale
https://www.thriftbooks.com/w/hot--spicy-cookbook-40-hot-and-spicy-recipes-that-will-light-up-your-tastebuds/21489590/