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The Ultimate Ultimate Chilli Con Carne Serves 6Ingredients1kg beef mince2 onion, chopped finely2 can kidney beans2 cans tomatoes4 tbsp tomato paste1 tsp sugar6 - 8 garlic cloves crushed or minced4 Jalapeno chillies, chopped finely - Adjust to taste2-4 Scotch Bonnet or Habanero chillies, chopped finely - Adjust to taste5 tsp cumin seeds, toasted and crushed3 tsp paprika2 glasses red wineSmall bunch corianderSoured cream to tasteMethodStart by searing the minced beef in a very hot, heavy-based frying pan, oiled with a little olive oil, seasoning well. Once it has been cooked on both sides, almost to the point of burning, remove from the heat and place to one side.Turn the heat down to a medium heat and gently fry the onion in a little more olive oil until it is translucent. Then add the paprika, cumin and garlic and fry for a few minutes before adding the tomatoes, tomato puree, wine and mince.At this point add the teaspoon of sugar or if you feel like chilli with a twist, add a square of dark chocolate instead. It will impart a richness of flavour to the chilli.Turn the heat down very low and simmer for an hour, stirring occasionally. Then add the kidney beans and simmer for a further hour.Add all of the Jalapenos and two of the minced Scotch Bonnets, cook for a few minutes and test for heat levels. You can always add more chillies but you cannot take them away. Add more Scotch Bonnets according to taste, remembering that it will get a little hotter as they infuse. Cook for a further 10 minutes to let the chilli heat infuse the dish and serve with coriander leaves chopped and sprinkled over the top and a dollop of soured cream. If you do not have soured cream, mix half natural yoghurt and half single or double cream and you?ll never know the difference.The flavours in the chilli meld together over time so you will actually find Chilli Con Carne better the day after you make it.
Have you ever tried the tesco cans of mixed beans in a mild chilli sauce? They're great
Hi Axe,I only ever use stewing steak when making a chilli, mince is just not up to the trick. I always after having seared the meat, put it in a pressure cooker with a little water and a Knorr beef stock cube, then cook it for about 5-10 minutes on a low heat after it has started to whistle.I then add both the beef and the stock juices to the chilli mixture and cook on a medium heat until the meat is really tender and the liquid has reduced to a thick consistency.The end result is a chilli with soft meat that melts in you're mouth but a good body of flavour behind it. I also add a few splashes of worcestershire sauce too Never tried it with the Chocolate though, must give that a go.
If anyone wants to try this recipe, I would definitely add either a stock cube or the Worcestershire Sauce or both.
