Beef Chilli Recipe

This really good recipe for Beef Chilli was given to me by my hairdresser Vicky in Bolton, England. It is the sort of recipe that I like. I can make this Chilli in bulk in my large Le Creuset pan and then divide it into portions for the freezer. The photo shows all the ingredients out in the kitchen ready to prepare. I then lift out the Beef Chilli in the morning to defrost and reheat in the microwave. This is a good way to economise on electricity in these days of Global warming when we are all being asked to cut back on carbon emissions. My bills are cheaper to. So help the planet prepare food in large quantities.
Ingredients
3 lbs best lean mince meat
2 tablespoons of olive oil for frying, add more if you need it for the onions
5 large onions chopped
6 cloves of garlic chopped fine
4 red peppers chopped
1 lb mushrooms sliced or chopped
3 tins of chopped tomato
1 jar of tomato puree
1 tin of Heinz baked beans(haricot beans in tomato sauce)
1 large tin of sweet corn
3 tins of red kidney beans
4 red/green chillis chopped fine and seeds kept
3 tablespoons of ground cumin
1 tablespoon of ground paprika
salt and black pepper to taste
Method
Fry the mince till brown.
Add the onions, garlic and chilli and continue to fry.
Add all the other ingredients and stir well together.
Bring to the boil and then turn down till the chilli simmers.
If the mixture is a bit dry add some water.
I sometimes add the tomato puree later in the cooking to prevent the mixture sticking to the pan.
Simmer for 1 hour or until it is all cooked and tasty

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Beef Casserole Recipe

This beef casserole recipe is very tasty. It has the flavour of delicate spices and the tang of oranges. It makes very good gravy or sauce and goes well with baked potatoes and some crisp green vegetables. The basic ingredients are set out above in the photograph it is a real comfort dish for cold damp days
Ingredients
2 tablespoons of olive oil
3 1/2 cups--450gm--1 lb of onions chopped or small onions or shallots left whole
2 garlic cloves chopped
4 cups--900gm--2 lb of stewing beef cut into cubes, I prefer bite size pieces
1/2 teaspoon of ground cinnamon
1 teaspoon of cloves
1 teaspoon of ground cumin
2 tablespoons of tomato puree or tomato ketchup
1 1/4 pints--750 ml of either red wine or a dark beer such as Guiness
1 orange with the rind grated and the juice extracted
1 bay leaf
salt and fresh ground black pepper
chopped parsley or basil to garnish
Method
Use a casserole which can be used on top of the oven and then be placed into the oven or prepare in a large pan and then transfer to a casserole dish.
pre-heat the oven to gas 2, 150C or 300F
Heat the olive oil in the casserole
Add the onions and cook till they are soft and brown but not burnt
Add the garlic and cook gently for 2 minutes
I now prefer to remove the onions and garlic and just put aside on a plate
Add the beef to the pan and fry until it is browned and sealed about 5 minutes
Then put the onions and garlic back into the casserole with the beef
Add the spices, tomato puree or ketchup and add salt and pepper to taste
Add the wine or beer and stir well
Add the grated orange rind, the orange juice and the bay leaf.
Boil the casserole, cover with foil and put on the lid.
Cook the casserole for 2 1/2 hours. Check after 1 hour, stir and let it cook

Garnish with chopped herbs. I serve it with baked or roast potatoes and green vegetables
Enjoy

Scouse Beef and Vegetable Casserole or Stew Recipe

This Stew recipe originates in Liverpool in the UK. It was given to me by my sister-in-law who has lived in Liverpool for over 50 years. She lives 5 minutes walk away from the famous Anfield Stadium for the Premier League Liverpool Football Team. This recipe was made to use up leftovers at a time when people had to prepare all their own food at home and money was scarce. However, I find that this recipe is a really delicious, healthy food with lots of vegetables, fibre, vitamins and protein. It is easy to make, filling and comforting to eat especially on cold days. I make a really big pan full and freeze into portions. I prefer to make my own ready meals because I know what is in them for the family.
This stew is cooked on the hob.
Ingredients
2 cups--550 gm--1 lb lean minced beef
3 large carrots peeled and chopped into chunks
3 large potatoes peeled and chopped into chunks
1 leek sliced
1 large onion diced
2 cloves of garlic chopped
2 oxo or beef stock cubes
salt and pepper
2 teaspoons of mixed herbs
2 tablespoons of olive oil
water to cover
Method
Heat the oil in a large pan. Add the minced meat and cook until it has a nice brown colour. Add the carrots, potatoes, leek, onion and garlic. Mix together. Add the salt, pepper and mixed herbs. Crumble the 2 oxo cubes or beef stock cubes onto the stew. Top up the stew with water( see picture above) and simmer with the lid on until it is all cooked and tender. Check and stir the stew. For this quantity it takes about 45 minutes but for larger quantities it will take longer. Serve with mushy peas or garden peas and fresh crusty bread.
Variations
1. Add 1 cup--200gm--7 oz red lentils half way through cooking.
2. Alter the quantities or type of vegetables according to what you have available.
3. Add a tin of ready cooked beans such as chickpeas, haricot beans or butter beans.
4. Leave out the garlic.
Enjoy

Beef ,Onion and Mushroom Casserole

This casserole is great for those cold days and very tasty. I make double the quantity and freeze for later use.
Ingredients
2 cups--550 gm--1 lb stewing beef, braising steak or rump steak. These are the names for it in the UK. I cut it into chunks and remove the fat. I keep some fat to add to the flavour and any veins of fat will melt away during cooking.
2 large onions chopped
2 cups--200 gm--8 oz--sliced or chopped mushrooms
1 oxo cube or 1 beef stock cube
2 cloves of garlic chopped very fine
1 teaspoon of tarragon
water to cover, about 1/2 pint--250 ml
salt and pepper
1 teaspoon of cornflour
Method
Place meat, onions, garlic, mushrooms, salt, pepper and tarragon into a casserole dish. Crumble the stock cube over the ingredients and then add water. I then cover the casserole dish with foil and place the lid on the top.
I cook it at gas 5, 190C, 375 F for 2 1/2 hours. I check after 1 hour to see if it needs any extra water. At the end of cooking put the cornflour into a cup, add 2 teaspoons of water, stir until it is smooth and add to the casserole, stir well and it will thicken the gravy.
Serve with baked potatoes and a green vegetable.
Variations
1. Use lager , beer, stout or Guinness instead of water, this makes it really tasty.
2. Use mixed herbs, thyme, oregano instead of tarragon. I expect you will have a personal preference but I love tarragon.
3. You can fry the meat in a pan with some olive oil and then put it into the casserole, this will seal in the juices and add to the flavour. If you toss the meat in flour prior to frying it will then thicken the casserole.
4. Omit the garlic if it is not to your taste.