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This chilli recipe will make you the real winner this Big Game Sunday
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The Big Game chilli recipe

This chilli recipe will make you the real winner this Big Game Sunday

Words— Frank And Oak staff

You and your friends may not agree on who should win the Big Game this year, but no one can deny the role a particularly brilliant bowl of chilli can have on the enjoyment of your viewing experience. Let’s face it, Big Game Sunday has become a food holiday, one almost as lavish as Thanksgiving. But that doesn't mean it has to be as laborious. Here’s a recipe that won’t have you up at 6:00 a.m. slaving away in the kitchen.

 

Serves: 4

Prep time: 10 minutes

Cook time: 1 hour

 

 

 

Ingredients

 


 

  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, peeled and minced
  • 1 jalapeño pepper, minced
  • 1 green pepper, diced
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 500g lean minced beef
  • 19oz can chopped tomatoes
  • 1 tsp dried marjoram
  • 1/3 cup of white wine
  • Salt and pepper to taste
  • 2 tbsp tomato sauce
  • 19oz can red kidney beans
  • A small piece of dark chocolate (about the size of your thumb nail)
  • Cooked long grain rice, to serve
  • Sour cream, to serve
  • Marble cheddar, grated, to serve
  • Avocado, diced, to serve
  • Tortilla chips, to serve

 

 

Directions

 


 

In a medium Dutch oven or heavy stewing pot, heat olive oil for 1-2 minutes over medium heat until hot, but not smoking. Add onions and cook, stirring frequently, for about 4-5 minutes, or until slightly translucent. Add garlic, jalapeño, green pepper, celery, carrots, chilli powder, smoked paprika and cumin. Stir until well combined, then cook for 5 more minutes, stirring occasionally.

 

Add beef and turn heat up to medium-high. Break meat up into small pieces and keep stirring for at least 5 minutes. Make sure pot is hot enough to properly brown the beef until no longer pink.

 

Mix in can of tomatoes, marjoram, white wine and season with salt and pepper to taste. Add tomato sauce and stir well.

 

Bring to a boil, reduce heat until chilli is gently bubbling and leave for 20 minutes. Stir occasionally so it doesn’t stick to the bottom. Chilli should look thick and juicy.

 

Drain and rinse can of kidney beans and add to pot along with a small piece of dark chocolate. Bring to a boil, reduce heat until chilli is gently bubbling and leave for 10 more minutes. Taste and add more salt and pepper to your liking. Turn heat off, place the lid on the pot and let stand for 10 minutes before serving.

 

Serve over cooked long grain rice and top with cheddar, sour cream, avocado and tortilla chips (or any of your favourite toppings).  

 

Enjoy!

 

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