Best easy chilli recipe

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This is the best, easy beef chilli recipe. The chilli is delicious and can be ready in under 2 hours, from start to finish. Although chilli usually cooks for several hours, this one does not have to because it uses ground beef. The recipe uses the typical chilli ingredients as well as a combination of dried chillies. The dried chillies are first rehydrated, then pureed and finally added to the chilli dish. This is a fantastic recipe, especially when you need something delicious and fast.
Preparation time: 30 minutes, Cooking time: 80 minutes, Serves: 6 - 8 



Ingredients

For the chilli puree
3 Chipotle chillies
2 Ancho chillies
2 Guajillo chillies
3 Tbsp olive oil

For the beef chilli
3 Tbsp olive oil
1 lb (500 g) ground beef

1 medium onion, chopped
1 tsp ground cumin
1 Tbsp mild paprika
1 Tbsp mild chilli powder (substitute with paprika)
1 tsp dried oregano
1 green bell pepper, seeded and diced

Chilli puree (ingredients listed above)
3 garlic cloves minced
1 12 oz. can (340 g) chopped tomatoes
3 cups beef stock
1 12 oz. can (340 g) white beans (you can also use red kidney beans)

Directions

Rehydrate the chilies
Put the chillies in a bowl and cover with hot water. Let soak for about 30 until soft, then remove from the water, slice in half and discard seeds and veins.

Note: While the chiles are soaking you can start cooking the chilli until you need the chilli puree.

Make the chili puree
Roughly chop the chillies and place in a blender or food processor. Add about 1/2 a cup of water and 2 to 3 tablespoons of olive oil and process until you get a smooth puree. Add more water if needed so you have a custard like consistency.

Cook the chilli
Heat 3 tablespoons of olive oil in a deep pot over high heat. Add the ground beef and brown well, stirring continuously (you should cook the beef until it starts to getting dark brown spots).

Reduce heat to medium high and add the onion. Continue cooking, stirring occationally, until the onion is soft. Add the cumin, paprika, chili powder, dried oregano, green bell pepper and season well with salt and pepper. Cook for about a minute, stirring constantly.

Add the chilli puree and minced garlic and stir well. Add the tomatoes and beef stock and stir well to combine. Bring the chilli to a boil, cover, reduce heat to minimum and simmer for 45 minutes.

Add the white or red kidney beans and stir well. You should crush about half of the beans before using them (this will thicken the chilli). Cover and cook for 15 minutes more, then uncover, taste the chilli and season with more salt and pepper if necessary. Check the consistency of the chilli and if needed, cook uncovered over medium heat to thicken.

Serve the chilli with rice, crusty bread or with tortilla chips. Top the chilli with sour cream and freshly chopped coriander.

The chilli is refrigerated for 1 or 2 days or can be frozen for 1 to 2 months. To re-use frozen chilli, remove from the freezer and thaw, then heat in the microwave or on the stove.

Notes and tips

You can substitute the Chipotle, Ancho and Guajillo chiles with similar ones that you have or you can find. Just make sure that you provide enough heat from the chiles you use.

For a delicious appetizer, lay tortilla chips on a large platter, spoon about a teaspoon full of the chilli on each tortilla chip, top with grated mild cheddar or jack cheese and heat in the microwave until the cheese melts. Top with sour cream and slices of pickled jalapeno and serve immediately.
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