A tasty and different take on a chili - a pleasant change from the usual 'TeX-Mex' variations. Loosely based on Greek - American Immigrant ingredients. This should not look like a 'thick' chili, the texture should resemble a stew or soup.
Recipe serves 8 (half for smaller portions or just freeze for later!)
1kg Minced Beef
2 Onions, finely diced
8 Cloves Garlic, finely sliced/crushed
1 tbsp Olive Oil
1 tbsp Salted Butter
1 tin Plum Tomatoes, crushed
1 tbsp Worcestershire Sauce
1 tsp Ground Cinnamon
1 tsp Nutmeg
2 tsp Paprika
2 tsp Cayenne Pepper
2 tsp Thyme
2 tsp Chili Powder or 4 small dried Red Chilies
Beef Stock Cube
Water
Heat oil and butter together in a casserole pot until combined and gently saute the onions and garlic until soft and golden. Add water to half way up pot and leave to simmer for 30 minutes.
Add mince ensuring that you separate the strands before putting in pot. Allow to simmer for an hour.
Crush tomatoes and add to pot with all the herbs and spices. Crumble in stock cube and fill pan 3/4 with water and allow to simmer for 2/3 hours depending on desired thickness.
