Saturday, October 27, 2012
Chunky Chilli Con Carne
That recipe used mince beef but I find cubed Stewing Beef gives a far better result.
Add a chopped Onion to the same pot and two chopped Cloves of Garlic and cook until translucent not browned. I add three chopped Red Chillies two tsp of Oregano a tbsp of Chilli Powder or Chilli flakes a tbsp of Paprika Picante and tsp of Cumin seeds.
Let the spices cook through for about a minute stirring all the time so they don't burn. Add back the Beef, a pint of Veal or Beef Stock and two cans of Chopped Tomatoes bring to the boil put the lid on the pot and place in a preheated oven at 150c for around 3 hours.
Take it out the Oven remove the lid and taste. I Season with Salt and Pepper and cook on a low heat on the stove for another hour without the lid to let some of the Liquid evaporate and intensify the flavours adding a can of Red kidney Beans in the last half hour of cooking.
I serve with plain Rice, slices of Avocado and A plain Yogurt to which I have added a Squeeze of Lemon juice and some fresh chopped Coriander. It is an Old Fashioned Studenty sort of Dish but I just Love those Hot spicy Flavours.