It's a Deez chilly, my late mum styled. Years ago I saw my mum make that and I actually paid attention for once. Never forgot how to do that and it still tastes great.
Serves 4
1 pound of ground meat like you'd use for meatloaf, 1/2 pork, 1/2 beef [Mumz bought ½ lb of mild pork sausage and ½ lb of ground beef and mixed them herself]
15 oz. can of tomato puree
1 medium sized onion
1 paprika [bell pepper] (any colour should do)
1 litre can of brown beans (nearly 1,000 grams, incl liquid)
You can use kidney beans if you prefer, they end up a little crunchier
[Mumz couldn’t get brown beans so used a 15.5 oz can of red beans, which are NOT kidney beans]
black pepper, cayenne pepper and tabasco.
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My 'secret' is to use a cast iron deep pan, which you first use to grind the meat down with a fork, until it's nice and fine and turns brown.
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Then you add the tomato puree and mix.
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In the mean time, you've finely cut the onion and you can add it straight after the puree.
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Now I season that mix when the onions are also turning brown, with some black pepper (quite a bit) and some cayenne pepper. If you like your chilly a bit hot you can add about ten drops of tabasco to that mix, I usually add about 5 drops. I usually have a mild pepper (paprika) powder and add quite a lot into that mix. If you like hot, you can use the sharp variant.
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That's the base. Mix it well, and add tomatoes / paprika finely chopped if you like that in the mix. [Mumz used one red bell pepper]
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Lastly add the beans, which you first drain from the can, but don't drain all the liquid, use some of it in the pan so it doesn't go too dry. If you use the fresh paprika and tomatoes, you don't want the residue liquid from the bean can.
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I have the heat on low during the whole process and turn the heat up when the beans are added
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Add a 454 gram bottle of chili sauce [Mumz used a 12 oz bottle of Heinz chili sauce]
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Turn the heat on its lowest position if everything's heated through and through. Let that simmer for at least 1 hour, preferably 2, before serving.
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Serve with crisps, or tortillas, and have some sliced cucumber with that.
This chilly actually improves in taste if you eat it the next day. Just put it in the fridge after it has cooled off completely; slowly heat it the next day and voila! A very tasty meal....Most important is to season the half-and-half meatloaf correctly, and in that order and don't burn that base (that happens quite easily)
Mumz’z notes
This recipe was delightfully different from others our family has tried and we liked it really well! It has a slightly sweet and tangy flavor and we did not add cheese or sour cream, like we usually add to our chili. It’s perfect just the way it is and those things would probably ruin it, actually! I’m very happy to add this “Dutch chilly” to our family favorites.
