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Nagi's Texas chilli
Nagi's Texas chilli
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Family favorite Texas chili with juicy beef, hearty beans, and fiery spices - a guaranteed crowd-pleaser.
Ingredients:
  • 200g pork sausages
  • 36.80 gm vegetable oil
  • 3 garlic cloves, crushed
  • 1 large brown onion, finely chopped
  • 500g lean beef mince
  • 2 large beef stock cubes, crumbled
  • 500ml tomato passata
  • 69.38 gm tomato paste
  • 9.00 gm sugar
  • 20.00 ml dried oregano
  • 10.00 gm smoked paprika
  • 5.00 gm ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 to 2 tsp cayenne pepper
  • 2 x 420g cans red kidney beans, drained
  • 155.10 gm sour cream, to serve
  • 165.00 ml grated cheddar, to serve
  • Fresh coriander leaves, to serve
  • 8 warmed tortillas, to serve
  • 400g bag coleslaw mix
  • 20.00 ml apple cider vinegar
  • 39.60 gm whole-egg mayonnaise
  • 58.75 gm sour cream
  • 11.80 gm Dijon mustard
Instructions:
  • Remove sausage mince from casings and discard them. Heat oil in a large saucepan over high heat. Sauté garlic and onion until golden, about 3 minutes. Add sausage mince and beef mince, cook while breaking up with a wooden spoon until browned, about 5 minutes.
  • Combine 1 1/2 cups water, stock cubes, passata, tomato paste, sugar, oregano, paprika, cumin, garlic powder, onion powder, and cayenne pepper in a pot. Season with salt and pepper. Mix well. Bring to a simmer over medium heat. Cook gently for 45 minutes, stirring occasionally and adding water if needed. The chili should be thick but saucy. Stir in beans, and adjust salt, pepper, and cayenne pepper to taste.
  • While you wait, prepare the Coleslaw. Put the coleslaw mix in a large bowl and season with salt and pepper. Drizzle with vinegar and toss to mix. Let it sit for 15 minutes, then drain any extra liquid. Add mayonnaise, sour cream, and mustard. Mix the dressing into the coleslaw with your hands, gently scrunching the cabbage. Serve with the chili, topping it with sour cream, cheese, and coriander, along with warmed tortillas.

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