Chilli con carne
Course: MainCuisine: MexicanIngredients
1.2kg braising beef, cut into chunks
140g smoked pancetta cubes
3 onions
3 leeks
3 carrots
2 celery sticks
6 cloves of garlic
3 chillies
A packet of button mushrooms
A glug of dry sherry or shaoxing wine
2 beef stock pot
A splash of Worcestershire sauce and / or balsamic vinegar
2 sticks of cinnamon
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp turmeric
1 tbsp oregano
1 tbsp smoked chipotle or chili paste
2 tbsp tomato paste
2 cans of chopped tomatoes
1 can of chickpeas
1 can of red kidney beans
Directions
- Pour a little bit of oil into a large, heavy-bottomed pan and brown the meat in batches on high heat.
- In the meantime, wash and prep the vegetables.
- When all the meat has been browned, set aside. Add the pancetta to the pan and cook on low heat until crisp.
- Add the chopped onions and sweat for 3 minutes. Then add finely chopped leeks, celery, garlic and chillies. Add sliced carrots and quartered mushrooms. Cover with a lid and cook the vegetables on low heat for 8 minutes.
- Add a splash of sherry or shaoxing wine and scrape any burnt bits of the bottom of the pan with a wooden spoon. When the wine has evaporated, add the tomatoes, beef stock pot, spices, chilli paste and tomato paste. Add a glass of water to the pan and season with salt and pepper.
- Put the meat back in the pan and mix well. Cook at 160°C for an hour.
- Take the pan out from the oven. Rinse the chickpeas and red kidney beans under cold running water and add to the pan together with a splash of Worcestershire sauce and balsamic vinegar. Mix and adjust the seasoning if necessary. Cook for a further 45 minutes stirring half-way through. Serve with brown rice and a dollop of sour cream.