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Chili con carne numero uno

Category: Main course

Preparation time:
20 minutes
Cooking time:
30 minutes
Difficulty:
hard

What you'll need and how to make this dish

Ingredients

  • ¼ cup of olive oil
  • Freshly ground black pepper
  • 2 large onions peeled and roughly chopped (4 cups)
  • 675 g (1.5 lb) minced beef (ground beef)
  • 675 g (1.5 lb) minced pork (ground pork)
  • 2 teaspoons sea salt
  • 4 heaped tablespoons of unsmoked paprika powder
  • 2 scant tablespoons fresh cumin seeds
  • toasted and ground to a powder in a coffee grinder
  • 2 scant tablespoons dried Mexican oregano
  • 2 tablespoons unsweetened cocoa powder (Green & Black's or similar quality product)
  • 1/2 to 1 tablespoon of ground cinnamon powder
  • 2 teaspoons of hot chilli powder
  • 1.5 teaspoons of chilli flakes
  • Good shake of Louisiana hot pepper sauce
  • Good shake of lime juice
  • 4 cups Passata
  • 3 cups beef stock
  • 8 garlic cloves
  • peeled and crushed
  • 1 to 3 tablespoon coarse yellow cornmeal for thickening
  • 2 cans red kidney beans

Method

  • In a wok or large frying pan
  • heat the oil and add a grind of black pepper then gently cook the onions for 20 minutes until soft - don't brown them.
  • Meantime
  • in a separate pan
  • add a small amount of the oil from the onions
  • just to prevent the meat from sticking and add the pork
  • beef and salt. Cook for 20 minutes also.
  • Drain the meat of any excess fat.
  • Add the onions to the casserole and mix with the meat.
  • Stir in the chili powder
  • hot pepper sauce
  • paprika powder
  • cumin
  • oregano
  • cocoa powder and cayenne pepper. Cook for 5 minutes
  • stirring often.
  • Add the beef stock and tomato juice
  • bring to the boil
  • reduce the heat
  • cover and simmer for 1 hour.
  • Taste and adjust for seasoning and then simmer for a further 30 minutes.
  • Add the garlic and thicken with cornmeal if required. Add the beans and simmer for 5 minutes then serve.