Ultimate chilli con carne

Stage One – Chilli Paste Ingredients:
1 Ancho Chilli
1 Pasilla Chilli
1 Mulato Chilli
2 Guajillo Chillies
2 Chipotle Chillies
*Optional extra for heat lovers – 2-3 hot haberneros
Hot Boiled water

Chilli Paste Method
Firstly seed and de-stem all dried chilies.  Then place all in a large bowl and add enough hot boiled water to make them float. Place a plate on top to hold down the chillies under the water while they soak. Let them soak for at least 1 hour.

After soaking strain the chillies through a sieve. And then put them into a food processor.  Add 1/3 cup of cold water. Then blitz until you have a smooth puree. Once nice and smooth set aside to add to the pot, you can also freeze it at this stage if you want it for future use.

Stage Two – Main Ingredients
All of the Chili Paste from recipe above
1 tbsp dried oregano
2 tbsp whole cumin seeds,dry pan roasted for a few seconds and finely ground.
3 cloves garlic, crushed
1 medium onion, chopped
900 g chuck steak, diced (you can also use good quality mince)
1 tin tomato puree
1 tin red kidney beans
1 tin chopped tomato
Very dark chocolate – 4-8 squares (bitter choc is perfect, 80% cocoa or above)
230 ml beer,(I use Grolsch)
Worcestershire sauce, a good few dashes
2 tsp salt
1 tsp ground black pepper
Veg Oil
*Optional extras for heat lovers – 1 tbsp red chilli flakes

Method
Place meat in large bowl and add oregano and cumin to bowl then mix well.

In large pot add 2 tbsp veg oil, then let it get really hot and brown the meat, the more colour on the meat the better the flavour. Add the onion and stir, saute for 4 min or until onion is starting to be translucent. Now add garlic, Worcestershire sauce and beer. Stir well and cook for 5min.

Now add tomato, tomato paste and all of the chilli paste. This is the stage to add the extra chilli flakes if you are using them.  Stir well and cook for a further 5 minutes then add the chocolate, start with 4 squares first and let them melt in then have a little taste – there should be a background sweetness at this stage and wonderful richness, it’s up to you if you want to add more chocolate. I add the whole 8 squares but that’s to my personal taste.

Finally add the beans and season well.  Stir and simmer on low for about 1 hour. Adjust salt and pepper to taste as it cooks.  The meat should be very tender so keep it simmering away until it is.  If you are using mince then you 1 hour should be fine.  The longer you cook it and leave it to rest for the flavours to develop, the tastier it will be.

Serve with white rice or if you prefer tortillas and salad.

Original post with credits

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