Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Hugh's Chilli Con Carne<

Hugh's Chilli Con Carne

Submitted By:

Background Info:
My own recipe!
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
I usually use rump/sirloin steak, whatever's on offer; can be made with braising steak but requires longer cooking time and is always tougher. I never use mince; it's not authentic, and makes the dish seem too much like spag bol with added beans.

Chilli: whether you use chilli powder, chopped fresh chillies, or use one or more whole chillies with slits cut in the side (removed when the dish is hot enough), or even some combination of these, is entirely up to you, as is the quantity. The single whole chilli option is good for the nervous, as you can limit the heat easily.

Fry onions in oil until soft (it doesn't hurt if they get a little charred in places), then add pepper strips and garlic, lower heat and cook on, taking care not to burn the garlic. When all soft, turn the heat up again and add the chilli and cubes of steak and brown; then add stock cubes, cumin and paprika and mix in well. Then add beans, tomatoes and enough puree to balance the meat/tomato flavour. Then add the lime juice, and tequila (if using). Some hot water can be added if needed. Once the mixture starts bubbling, turn the heat down again. Gently simmer until sauce is thick and unctuous, stirring now and again to prevent catching; more hot water can be added at any point if the mixture gets too thick.

Now balance the seasoning: add salt and black pepper to taste, and then the chocolate, square by square, mixing well, until its sweetness is just noticeable against the sourness of the lime and tomatoes, it will probably take between 2 and 6 squares of a 10-square block. Finally add the chopped coriander just before serving.

Serve with sour cream and grated cheese, together with rice or your choice of carbs.
2 onions, chopped
1 red pepper, in strips
4-6 cloves garlic
Sunflower oil for frying
1 lb beefsteak, trimmed of fat and cut into small cubes
1 or 2 oxo cubes or other beef stock cubes, to beef up the meatiness
1 can kidney beans, drained and rinsed
2 can chopped tomatoes
Good squirt tomato puree
1 tbsp cumin powder
1 tbsp paprika
Chilli to taste (see below)
Healthy slug of tequila (optional)
Juice of a lime
Bar of 70% dark chocolate (but probably not all of it)
Large handful chopped coriander
Sour cream and grated cheese, as accompaniments
Recommended Wine:
Red : Zinfandel