Chilli con carne

Chilli con carne

By
From
Dig In!
Serves
6
Photographer
Mark Roper

This is a pretty classic chilli con carne and it’s not too hot. I have used cubes of beef instead of the more usual mince and then the meat is shredded at the end. You could put a sheet of pastry over the top and bake this into a pie. Or try it on a baked potato, in a quesadilla or with Mexican barbecued corn salad and rice.

Ingredients

Quantity Ingredient
1kg beef chuck steak, trimmed of sinew, cut into 5 cm chunks
35g plain flour
1/2 teaspoon salt
2 tablespoons olive oil
2 brown onions, finely diced
3 garlic cloves, crushed
1 green capsicum, diced
2 teaspoons dried chilli flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon cocoa powder
1 tablespoon tomato paste
400g tinned diced tomatoes
1 litre beef stock
400g tinned red kidney beans, drained and rinsed
fresh coriander leaves, to serve

Method

  1. Place the beef in a large clean plastic bag. Add the flour and salt, twist the top of the bag and give it a good shake until the meat is well coated with the flour mixture.
  2. Set a flameproof casserole over high heat. Add the oil and wait until it is very hot. Add a batch of the chuck steak, without overcrowding the pan, and brown on all sides. Transfer to a plate and repeat until all the beef has been browned. Set the meat aside.
  3. Reduce the heat to medium and add the onion, garlic and capsicum to the pan and sweat for 4-5 minutes. Add the chilli flakes, cumin, coriander, oregano, cayenne pepper and cocoa powder and give it a good stir. If the pan is drying out, add 60 ml water and continue cooking. Cook for a further 2 minutes then add the tomato paste. Cook for 2 minutes then add the tinned tomatoes and beef stock and return the steak to the pan. Bring to the boil then cover and cook for 11/2 hours over medium–low heat. After 1 hour remove the lid and turn the heat up to medium to reduce the liquid.
  4. Add the kidney beans and heat through for 5 minutes. Check for seasoning and adjust if necessary.
  5. When the meat is cooked and tender, gently tear it apart in the pan using 2 forks. Transfer to a serving bowl and garnish with the fresh coriander.
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