Cin chilli

  • Preparation Time10 mins
  • Cooking Time120 mins
  • Serves6
  • DifficultyEasy
2 tbsps olive oil
900g minced beef
1 (415ml) tin beef stock
1 (225g) tin tomato sauce
For batch one:
1 tbsp onion powder
2 tbsps garlic powder
1/2 tsp jalapeno powder
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp chicken bouillon granules
1 tsp beef bouillon granules
For batch two:
5 tbsps red chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper
2 tsps ground cumin
1/4 tsp soft brown sugar
For batch three:
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsps chilli powder
1 1/2 tsp ground cumin
1) In a large heavy bottom pot, heat olive oil over medium-high heat. Add the minced beef and cook until browned, about 8 minutes.

2) Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour.

3) Add all of the ingredients from batch one, stir and simmer for 35 more minutes.

4) Add batch two to the pot and cook for another 20 minutes, stirring often.

5) Add batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

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