My memory of Chili dish would be my mother’s homemade chilly. We used to be responsible to run a gruest house for SIL (Summer Institute of Linguistic) in Ambon, Indonesia. It was so long ago that I almost forgot the taste. During my study in US, I came across 3 variations of simple chilly recipes that I love so much I had to cut it out from the magazine. Finally, I put it to the test for my husband and I, 8 months after I stumble upon it. Only this time we are in England… How the recipe travel. I combined and changed some ingredient according to what I think will suit our tongue and Ta Da!!!! Hubby said it taste much better than one of the famous restaurant in our town… lol... What a great husband.
So here’s my twisted version of Snappy Chili adapted from Woman’s Day Magazine, April 2009 by Donna Meadow
Serve : 4
Cooking time : 30 min
12 oz ground beef
1 can Red Kidney Bean - rinsed
1 cup diced bell pepper
1 chopped onion
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 can Tomato Pure – I used Diced Tomato in can – or tomato paste will do
2 tsp Olive oil
Heat olive oil in a nonstick skillet. Dunk the Onion until fragrant.
Add in ground beef and bell pepper – cook over medium high heat for 5 minutes, breaking up chunks of meat with a wooden spoon, until the meat is browned.
Add the tomato puree, oregano, salt and ground black pepper – bring to a simmer.
Cover and cook for 5 min – stirring occasionally until the pepper are tender.
Stir in the red kidney beans and heat through.
Serve over rice (the way I like it) or over bread (the way hubby like it) with fresh garden leaf salad on the side.