On Tue, 21 Nov 2017 16:46:11 -0000, Janet > wrote:

>In article >,
says...
>>
>> I don't really like chili much so it's not something I've made but am
>> now committed to making it for a do; I would appreciate recipes and
>> tips.
>>
>> It should not be flaming hot (not everyone likes that) I think it
>> generally has beans, meat and lots of tomato. Also one of the picky
>> ones reckons he is allergic to oregano, so exclude that I see
>> there are recipes for doing in the oven, or crockpot but I think for
>> so much my overgrown stock pot will be best on stove top.
>
> I make it in a cast iron le creuset with a lid. This quantity does a
>meal for two plus one to freeze. You can scale it up.
>
> A pound of minced beef, a large finely chopped onion, ditto garlic.
>Sweat the onion in a little oil then brown the meat. If I want to
>stretch the quantities I add a large very finely grated carrot (it won't
>be visible when cooked and melded in). Add salt, pepper (paprika and
>ground black) and the chilli.
>
> I use finely chopped fresh chilli (without the seeds), but if you want
>to be sure of not too hot, better use dry chilli powder and start small.
>Start with a teaspoon full and taste it later to see if it needs more
>heat.
>
> Add a can of chopped tomatoes and one of drained red kidney beans,
>and some extra tomato sauce or chopped fresh tomatoes. Stir, bring to a
>gentle simmer, cover and cook for at least an hour until you have a
>rich sauce. Keep an eye on it so you can add more liquid if needed.
>
> If I'm home I cook it on the stove top; but if I'm going out I put it
>in a low oven on a timer.
>
> Janet UK

Try my recipe from the RFC Cook Book.