Chilli con carne

Chilli con carne

By
From
Hungry For That
Serves
6-8
Photographer
Lauren Bamford

This is just a little twist on the classic. My kids love chilli con carne and so do I.

Ingredients

Quantity Ingredient
400g tinned black beans, drained
or 220g dried black beans, soaked overnight and drained
2 tablespoons olive oil
1 brown onion, diced
5 garlic cloves, crushed
200g chuck steak, minced
300g chuck steak, trimmed and cubed
5 cm piece short rib
400g tinned cherry tomatoes
250ml beef stock
2 teaspoons ground cumin
1 tinned chipotle en adobo
1 tablespoon adobo sauce
salt
coriander leaves, chopped, to serve
rice, steamed, to serve
radish, thinly sliced, to serve

Method

  1. If using dried black beans, bring them to the boil in a saucepan with 1.5 litres water. Simmer over a medium heat for 30 minutes, then drain.
  2. Heat the oil in a deep saucepan or casserole over a low heat. Cook the onion and garlic for 4–5 minutes, or until translucent and soft. Add the minced and cubed chuck steak and stir until brown. Add the short rib piece, tinned tomatoes, beans, stock, cumin, chipotle and adobo sauce and stir well. Cover with a lid and simmer gently, stirring occasionally, for 2 hours. Remove the lid and simmer for a further 20–30 minutes, or until the liquid has reduced. Add salt to taste and scatter over the coriander.
  3. Serve over steamed rice with some radish on the side.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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