Cincinnati 5-ways chilli
My friend Matt Gocher, who gave me the original non-cheat recipe, is positively one of the country’s leading chilli experts. Here, the chilli is cooked very slowly and, rather than being served with rice, it has five accompaniments: pinto beans (not kidney), grated cheese, raw onion, saltine crackers and soured cream. Here goes.
|500g cubed braising beef|
|1 large onion, peeled and quartered|
|2 cloves garlic, peeled|
|1 heaped teaspoon coriander seeds|
|1 heaped teaspoon cumin seeds|
|1 heaped teaspoon ground cinnamon|
|1 heaped teaspoon La Chinata or El Avion smoked hot paprika|
|350g jar Dress Italian tomato sauce with red pepper and chilli|
|400g tin Tarantella organic pinto beans (Co-op)|
|110g ready-grated mixed Cheddar and mozzarella (Sainsbury’s)|
|150ml carton soured cream|
|Ritz crackers or saltine crackers|
|1 large red onion, peeled, quartered and chopped in a mini-chopper|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
Start off by adding the beef to a medium-size flameproof casserole. Now chop the onion and garlic in a mini-chopper until quite small and add these to the meat.
Then crush the coriander and cumin seeds with a pestle and mortar (or the back of a spoon) and add these along with the cinnamon, paprika and seasoning.
Finally, pour in the contents of the jar of sauce, then quarter-fill the jar with warm water, put the lid on, give a good shake and add that too. Now bring it all up to simmering point, stirring. Cover with a tight-fitting lid, turn the heat down to its lowest and barely simmer for 4 hours.
To serve, heat the pinto beans in their own juice, drain and rinse them with boiling water and transfer to a warmed bowl.
Place the other ingredients in cold dishes, serve the chilli in warm bowls and let everyone help themselves to whatever combination they want. (Matt says you break up the crackers and scatter them in as well.) He likes it hotter, so if you do too, add some chopped piri piri chillies.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
There really is no need to buy burgers when it's this easy to make your own: Delia rustles up a authentic version of this American classic, which will go down well with adults and children alike.
I've suggested two ways of cooking this delicious, spicy main meal: you can either cook it in the traditional way in a slow oven, or (if you want to cut down on gas or electricity) it can be done on top of the stove by using a little more liquid.
Canned baked beans definitely have their culinary place but if you want to eat the real deal, this frugal recipe is in a totally different league - a really nutritious dish.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
30 Aug 2014 08:33
27 Aug 2014 14:17
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Cake Tin conversions
29 Aug 2014 16:04
17 Jul 2014 16:38
Electric Slow Cookers
30 Aug 2014 08:51
What's happening in your garden
24 Aug 2014 17:44