Halal Spiced Beef Chili Recipe

About this recipe

A hearty and flavorful chili made with halal beef, aromatic spices, and tender kidney beans. Perfect for a comforting dinner that satisfies both taste and dietary preferences.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 100 G Jumbo Garlic 100g
• - Thomas Ridley Fresh British Beef Mince
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 830G Turkish Tomato Paste, 830G
• - Sussex Wholefoods Organic Dried Basil
• 400G Epicure Organic Red Kidney Beans
• - Ktc Vegetable Oil
• - Chilli Powder Rajah
• - Silver Spoon Granulated Sugar
• 100 G Trs Ground Cumin Jeera Powder
• 10G Top-Op Bay Leaves 10g
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 90G Terre Exotique Crazy Salt, 90G

Instructions

1. 1. Heat 2 tablespoons of oil in a large pan over medium heat. Add 3 diced onions, 3 diced green peppers, and 3 minced garlic cloves. Sauté until softened, about 5-7 minutes.
2. 2. In a separate pan, brown 500 g of halal ground beef over medium heat. Cook until no pink remains, about 8-10 minutes. Drain any excess fat.
3. 3. Add the cooked beef to the pan with the sautéed vegetables. Stir in 1 can of diced tomatoes, 1 can of tomato paste, and 2 tablespoons of chili powder. Mix well to combine.
4. 4. Season the mixture with 1 tablespoon of sugar, 1 teaspoon of cumin, 1 teaspoon of dried basil, 2 bay leaves, 1/2 teaspoon of cayenne pepper, and a sprinkling of salt. Stir thoroughly and bring to a simmer.
5. 5. Reduce the heat to low, cover, and let the chili simmer for at least 1 1/2 hours, stirring occasionally to prevent sticking.
6. 6. After simmering, add 1 can of drained and rinsed kidney beans to the chili. Stir well and cook for an additional 10 minutes to heat through.
7. 7. Remove the bay leaves before serving. Serve the chili hot, garnished with your choice of fresh herbs or a side of crusty bread.