Chunky Chilli Con Carne

When I first started cooking in 1995 I am pretty sure this is first dish I made. I had been watching Ready Steady Cook and they made a deconstructed Chilli Con Carne where the Tomato sauce element was served separately, it didn't work that well, I suppose some Chef was just trying to do something different just for the sake of it, never a good idea.

That recipe used mince beef but I find cubed Stewing Beef gives a far better result.

This is not a dish I make all that often, but it is just the ticket on a cold Rainy Day. Dust lightly your cubed beef in a little Flour and Chilli Powder, And Fry in a pot with Olive Oil to brown the Meat and reserve to one side. I do this in batches.

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.