Nuclear Blast Atomic Chilli
4
servings20
minutes1
hour30
minutes400
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1000 gram Beef-minced
3 Cans tomatoes-diced
150 ml Tomato paste
1 Can beer
2 cups Beef stock-or 2 cups water and 2 dried beef stock cubes
3 cans Red kidney beans-drained and rinsed
3 large Onions-chopped
6 Cloves garlic-crushed
2 Green capsicums-chopped
0.25 tsp Cayenne pepper
1 tbsp Brown sugar
1 tsp Dried oregano
1 tsp Black pepper
2 tsp Salt
3 tbsp Cumin-ground
0.25 cup Chilli powder
1 tbsp Instant coffee powder
2 tbsp Worcestershire sauce
3 tbsp Lime juice
Directions
- Place beef mince in a large, deep pot (at least 5-litre capacity). Cook over medium-high heat until evenly brown, crumbling meat as it cooks.
- Add all other ingredients to pot. Bring to a boil, then reduce heat to very low and simmer 4 hours, stirring occasionally. Flavour develops as it cooks, so don’t skimp on time!
Notes
- Nuclear Blast Atomic Chilli is not suitable for freezing.
- It is normal for the chilli to taste too spicy at the beginning of cooking. When the heat mellows out, the beans absorb it. Tastes perfect when consumed the next day.
- Perfect slow cooker recipe! Brown meat and onions on the stove first, then add all ingredients into the slow cooker, stir and cook on high 3 hours and low another 5 – 7 hours. Voila!
This is a?Nuclear Blast Atomic Chilli?recipe. Whip some up for mass destruction.?Spice it up as hot as you can take it!
But before anything else, I’m warning you – this isn’t for the faint-hearted!
If you love anything spicy, however, then this is one great recipe for you. You can use this as a spread, or a dip, or anything. Want to eat this raw? Why not! You can make all food spicy with this!
The list of ingredients might be intimidating because it’s loooooong but I guarantee you that it’s super easy to make this so don’t worry!
Have your say!