{"id":172,"date":"2025-11-28T12:14:14","date_gmt":"2025-11-28T12:14:14","guid":{"rendered":"https:\/\/matt-whelan.co.uk\/?p=172"},"modified":"2025-11-28T12:19:37","modified_gmt":"2025-11-28T12:19:37","slug":"matts-special-chilli","status":"publish","type":"post","link":"https:\/\/matt-whelan.co.uk\/index.php\/2025\/11\/28\/matts-special-chilli\/","title":{"rendered":"Matt&#8217;s Special Chilli"},"content":{"rendered":"<p class=\"wp-block-paragraph\" id=\"viewer-f4jf6\"><strong>This recipe has evolved over decades. It started with my mum, who was trying to wean me off her curries. By my university years, it was a searing hot, face-melter with very little to it (except pain). Now it is a more mature (and edible!) version of its previous iterations and my son&#8217;s &#8220;favourite meal of all time&#8221;.<\/strong><\/p><hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/><h5 class=\"wp-block-heading\" id=\"viewer-3o53v\">Serves: 4<\/h5><h5 class=\"wp-block-heading\" id=\"viewer-7no32\">Time: 45 mins (15 mins prep + 30 mins cooking)<\/h5><h5 class=\"wp-block-heading\" id=\"viewer-4377q\">Difficulty: Easy<\/h5><hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/><p class=\"wp-block-paragraph\" id=\"viewer-2uq2k\"><strong>Ingredients:<\/strong><\/p><ul class=\"wp-block-list\"><li>500g beef mince<\/li>\n\n<li>Olive oil<\/li>\n\n<li>2 cloves of garlic<\/li>\n\n<li>1 tsp chilli flakes<\/li>\n\n<li>200ml beef stock<\/li>\n\n<li>2 x cardamon pods<\/li>\n\n<li>1 tsp chilli powder<\/li>\n\n<li>1 tsp paprika<\/li>\n\n<li>1 tsp curry powder<\/li>\n\n<li>1 tsp cajun seasoning<\/li>\n\n<li>400ml chopped tomatoes<\/li>\n\n<li>400g kidney beans<\/li>\n\n<li>1 tbsp tomato puree<\/li>\n\n<li>1 x splash of cider vinegar<\/li>\n\n<li>1 x splash of fish sauce<\/li><\/ul><p class=\"wp-block-paragraph\" id=\"viewer-1agsb\"><strong>Method:<\/strong><\/p><p class=\"wp-block-paragraph\" id=\"viewer-ddb18\">1. Heat the oil in a saucepan\/wok and fry the garlic and the chilli flakes until the aroma is released.<\/p><p class=\"wp-block-paragraph\" id=\"viewer-96ht5\">2. Fry the beef mince until slightly browned (I like to leave a bit of redness in the meat) then add the beef stock.<\/p><p class=\"wp-block-paragraph\" id=\"viewer-73jgm\">3. Add the seasoning in the order shown on the ingredients list and stir well.<\/p><p class=\"wp-block-paragraph\" id=\"viewer-dts69\">4. Drain the kidney beans and add the chopped tomatoes &#8211; bring to almost boiling then reduce to a simmer. Once drained, add the kidney beans too. Stir well. If serving with rice, add the rice to a separate saucepan of boiling water now.<\/p><p class=\"wp-block-paragraph\" id=\"viewer-erm36\">5. Add the tomato puree, cider vinegar and fish sauce. Continue to simmer on a low heat for 15 mins (or until the rice is cooked).<\/p><p class=\"wp-block-paragraph\" id=\"viewer-96p30\">6. Serve with lightly salted tortillas.<\/p>","protected":false},"excerpt":{"rendered":"<p>This recipe has evolved over decades. It started with my mum, who was trying to wean me off her curries. By my university years, it was a searing hot, face-melter with very little to it (except pain). Now it is a more mature (and edible!) version of its previous iterations and my son&#8217;s &#8220;favourite meal [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Matt&#039;s Special Chilli - Matt Whelan<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Matt&#039;s Special Chilli - Matt Whelan\" \/>\n<meta property=\"og:description\" content=\"This recipe has evolved over decades. It started with my mum, who was trying to wean me off her curries. By my university years, it was a searing hot, face-melter with very little to it (except pain). 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