Cowboy Chilli

 

I can't help it, anything with cowboy in the title just makes me want to saddle up my horse and strap on my chaps.


Cowboy Chilli
adapted from Food Network
Serves 4-6

1 tablespoon vegetable oil
6 slices bacon, chopped
500g ground beef (I used ground chuck)
2 desiree potatoes, peeled and cut into small dice
1 large onion, roughly chopped
1 red capsicum, roughly chopped

1 green chilli, chopped
1 carrot, peeled and roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons chilli powder
1 large fresh bay leaf
Sea salt flakes and freshly ground black pepper
1 stubby of beer (about 335ml - 375ml)
2 cups beef stock
1/4 cup Worcestershire sauce
1 x 400g can baked beans in BBQ sauce
1 x 400g can crushed tomatoes

Coriander leaves, sliced avocado, lime wedges, shredded cheese, thinly sliced spring onions, sour cream and hot sauce for topping.


Put the onion, capsicum, chilli, carrot and garlic into a food processor and blitz to a fine mush. 

Heat 1 tablespoon oil in a large frying pan oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, the vegetable mush, chilli powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.

Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock,  Worcestershire sauce, baked beans, cooked bacon and crushed tomatoes cook until thicken to desired consistency, about 20 to 45 minutes, depending on how thick you like your chilli, over a steady simmer.

Serve in big bowls with all your favourite toppings.