Empty My Fridge
Texas Style Chilli 🌶️
Ingredients
- Vegetable oil2 tsp
- Ground beef750 g
- Onion · diced2
- Scallion · thinly sliced4
- Garlic · minced4
- Cumin · ground2 tbsp
- Chili powder1 tsp
- Smoked paprika3 tsp
- Mustard powder2 tsp
- Apple cider vinegar1 ½ tbsp
- Brown sugar2 tsp
- Allspice · ground1 ½ tsp
- Ketchup4 tbsp
- Mustard3 tsp
- Tomato paste200 g
- Beef stock300 ml
- Rice1 ½ cups
- Sour cream
Instructions
- Heat the oil in a large pan or pot over medium-high heat. Add the beef, onion and garlic, and cook, breaking up the meat, for about 5 minutes until the beef is no longer red.
- Add the ground cumin, chilli powder, smoked paprika, mustard powder and salt and pepper. Mix well and taste, adjusting seasoning if needed.
- Add the cider vinegar, allspice, brown sugar, ketchup, yellow mustard, tomato paste and beef stock. Mix well and bring to a boil.
- Cover, reduce heat to low and simmer for 30 minutes, stirring occasionally. Uncover, check the seasoning and serve.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicOnionScallionRiceBrown sugarTomato pasteGround beefSour cream
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