Chilli con Carne (Longer Method)

Despite the fact that it is as easy to find a terrible chilli con carne as it is to find a good one (think that dish of vaguely spicy mince swimming in tinned tomatoes that’s been cooked for half an hour, as a guide!), when done properly this dish really is a prince amongst men. The secrets are correct spicing, and most of all, patience. A proper chilli takes at least three hours to cook, ideally more. And as it seems to work better cooked in larger quantities, have some freezer containers ready and you’ll have a few suppers handy for those ‘can’t be bothered to cook’ evenings. This recipe has a more typically Mexican flavour than some chillis, and it is pretty hot. And it may seem like there is an awful lot of spice in the recipe, which is true – this is one reason why long, slow cooking is essential, as it allows the spice to blend, mellow and mature.

Prep Time: 15 minutes Cook Time: 15 minutes

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Ingredients

750g Minced Steak
2 Onions, finely chopped
5 cloves Garlic, finely chopped
4 fresh Jalapeno chillies, seeded and finely chopped
2 Beef Stock Cubes
2 tins Chopped Tomatoes
1tbs Tomato Puree
2 tins Pinto beans
2tsp Ground Coriander
2tsp Ground Cumin
4tsp Chilli con Carne blend
1tsp Celery Salt
1tsp Chipotle chilli powder
2tsp Ancho chilli powder
1tsp Smoked Green Jalapeno flakes
3tsp Mexican Oregano

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Method

1

First saute the onion, garlic and fresh chilli in a little olive oil until softened, about 15 minutes. Next add the mince and continue sauteeing, stirring constantly, until the mince is just browned. Crumble the stock cubes into the pan, and adjust the heat to low. To prevent the spices burning, add a splash of water, and then add all the spices except the green Jalapeno flakes. Keeping the heat low, continue sauteeing, making sure all the ingredients are well mixed, until a warm, spicy, toasty aroma is coming from the pan. Then add the tomato puree and the tinned tomatoes, and again stir thoroughly to mix the ingredients. Add a little water, and let the pan bubble away on a gentle heat for 90 minutes. Keep an eye on the water, adding a little more if necessary, and give the pan the occasional stir. Drain the tins of pinto beans and add to the chilli at this point, along with the Jalapeno flakes if using, and give it a good stir, making sure to amalgamate the bits which have stuck to the side of the pan as it reduces. Check the water content, then turn the heat down to minimum and let the chilli cook for another 90 minutes. By this time your chilli should have the consistency of a classic ragu Bolognese, and the most wonderful aroma. Serve with rice, taco chips, guacamole and sour cream on the side.

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