A ground beef chilli recipie for the heat lovers! You can add more chillies if you desire, sometimes a bit more ghost chilli to get your chilli fix! The smokiness of the smoked paprika and chipotle chilli are essential!
Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
Add half the oil and sauté onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.
Cook basmati rice to packet instructions.
Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
Serve with basmati and topped with some jalapeño slices and grated cheddar.