Has “Anna” observed in her opening statement: “I’m going to put my neck on the line and say I think this is the best Chilli Con Carne you’ll ever make! I took the idea of combining chorizo with chunks of beef instead of mince for this chilli from Tomasina Myers: I’ll agree with that.
Serve with rice, avocado salsa and a herby yogurt.
INGREDIENTS Serves 6
Olive Oil
1 k stewing steak cut into 4 cm cubes chunks
300g cooking chorizo cut into 2cm pieces
2 red onions chopped
5 garlic cloves chopped
3 red chillies chopped
2 teaspoons ground cumin
2 teaspoons ground allspice
Cinnamon stick
3 bay leaves
1 tablespoon dried oregano
3 tablespoons balsamic vinegar
100ml Red Wine
1 tablespoon brown sugar
2 Red Peppers chopped
800g chopped tomatoes
3 tablespoons tomato puree
800g Red kidney beans
Salt and Pepper
For the herby yogurt
Handful chopped coriander
1 garlic clove crushed
Juice of a lime
4 tablespoons Greek yogurt
For the salsa
1 avocado cubed
70g fresh tomatoes cubed
Juice of a lime
Olive oil
Salt and pepper
METHOD
Preheat the oven 130°
In a large pan heat some olive oil and soften the onions, to almost caramelised. Add the stewing steak and the Chorizo. turn up the heat and season generously with salt and pepper.
Let the beef and chorizo take on some colour before stirring in the Garlic, Chilli, ground spices, Cinnamon stick, Bay leaves, and Oregano. Mix well before adding the balsamic vinegar, red wine and the Sugar. Allow to bubble for a few minutes, then add the peppers, chopped tomatoes and the tomato puree.
Cook the Chilli in the oven for up to 6 hours until the beef is falling apart.
Add the Red Kidney beans halfway through.
Chop all the ingredients for the salsa and combine in a bowl.
Combine the ingredients for the herby yogurt.
Serve the chilli with a serving of each on the side.
Original Recipe Ann’s Family Kitchen
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