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Chilli con carnie

Chilli con carnie recipe

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Absolutely the best chilli I have ever made!Mine came out dark and almost caramelised - delicious! I used rump as that was all I had so can't wait to try it with some chuck or gravy beef and plan to use chipotle chillies next time too. Using leftovers for burritos tonight,
Time Cooking: 3 - 5 hours
     

This is a meltingly tender, smokey chilli, packed full of flavour. It was even better on the 2nd day. It is from the Recipes from My Mother for My Daughter cookbook by Lisa Faulkner.

When I made it last time I used chipotle chillies, a cinnamon stick, some dark chocolate and a good lug of Jack Daniels. It was even more delicious!

Ingredients

2 tablespoons olive oil
1 kg stewing steak (I used rump steak), cut into pieces
200g chorizo, sliced
2 large onions, chopped
4 garlic cloves, finely chopped
2 teaspoon cumin
1 teaspoon smoked paprika (hot)
2 teaspoons all spice
1 bay leaf
1 teaspoon cayenne pepper
1/2 - 1 teaspoon dried chilli flakes (depending on how hot you want it)
2 x 400g tins chopped tomatoes
1 tablespoon tomato puree
2 tablespoons tomato ketchup
3 tablespoons balsamic vinegar
1 tablespoon sugar
200ml red wine
1 knorr beef stock (I used the stock pot but you could use a cube)
1 400g tin kidney beans
chopped coriander
salt and pepper

Method

Preheat the oven to 160 degrees.

Heat oil in a casserole dish and fry the beef until browned all over. Use a slotted spoon to remove from the pan and set aside.

Put the chorizo in the pan and brown just until it starts to release its juices. Use a slotted spoon to remove and set aside, reserving the oil in the pan.

Fry the onions, garlic, spices and chilli flakes in the chorizo oil until softened.

Season and add the tomatoes, tomato puree, ketchup, balsamic vinegar and sugar. Stir until mixed.

Put the beef and chorizo back in the pan along with the wine and the stock pot.

Bring up to simmering point and cover with the lid.

Transfer to the oven and cook for 2 hours. Take out of the oven and add the kidney beans.

Return to the oven and cook for a further hour.

(Note: I cooked mine in a slow cooker for about 5 hours. I added the kidney beans an hour before it removed it and next time will do the same with the chorizo so it was a bit firmer).

Serve topped with coriander.

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