Yorky's Chili Recipe

Ingredients (makes approximately 12 litres)
  • 3 kg Beef, minced (ground) 
  • 3 kg Onions, chopped
  • 6 tblsp Vegetable oil
  • 2 litres Beef stock
  • 12 Garlic cloves, crushed
  • 2 kg Tomatoes, peeled and chopped (or 4 large tins tomatoes)
  • 3 tblsp Tomato puree
  • 12 Chopped fresh green chilies (jalapeno)
  • 12 Chopped fresh red chilies (Thai hot)
  • 4 tsp Cumin seeds, ground
  • 4 tsp Cayenne pepper (or 5 tsp chili powder)
  • 4 tsp Oregano, dried
  • 6 tsp Salt (or to taste)
Heat about 1 tblsp of the oil in a large heavy based frying pan and fry the minced beef  in batches, adding a little more oil for each batch. When the beef changes colour add to a very large cooking pot.

Add the remainder of the oil and fry the onions and garlic (again in batches) until the onions are golden brown. Remove and add to the pot. Add the beef stock to the pot and bring to the boil.
Add the tomatoes, tomato puree and chilies and bring back to the boil stirring constantly. Then add the cumin, cayenne (or chili powder), oregano and salt and mix well.

Reduce the heat to minimum, cover the pot and simmer for 90 minutes, stirring occasionally.

Serve with pitta bread, naan bread, french bread or rice.

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Scoville Scale

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