Sunday, 4 October 2015

Chilli Con Carne Stack

Chilli Con Carne Stack

  • 1 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 red pepper finely chopped
  • 2 medium vine tomatoes, seeds removed and finely chopped
  • 1 tsp hot chilli powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g beef mince
  • 100ml red wine
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 tsp tomato paste
  • 400g tin chopped tomatoes
  • 240ml beef stock
  • 2 bay leaves
  • 1 medium cinnamon stick
  • 400g tin kidney beans, drained and rinsed
  • 400g tin sweetcorn
  • 30g dark chocolate (85% cocoa solids)

Method:-
Heat the oil in a medium pan over a low heat.  Add the onion and cook for 5 minutes, stirring occasionally until translucent.  Add the garlic, pepper and vine tomatoes and cook, stirring for 6-8 minutes until the tomatoes have softened.  Make a space in the centre of the mixture then add the chilli powder, paprika and cumin.  Mix well and cook for 5 minutes.

Meanwhile season and cook the mince in a separate pan over a high heat until browned.  Drain the fat from the mince and add the mince to the tomato mixture along with the wine.  Stir over a high heat until the wine evaporates.  Stir in the oregano and thyme, then the tomato paste.  Reduce the heat to low and cook for 1 minute.  Add the tinned tomatoes and stock.  Cook for 5 minutes, stir occasionally.  Add the bay and cinnamon, then cover the pan with a lid and simmer for 30 minutes, stirring occasionally.  Remove the lid and stir in the beans and sweetcorn, then cook uncovered for 10 minutes.  Taste and season the chilli then stir in the chocolate until it has melted.  Remove the pan from the heat and discard the bay leaves and cinnamon stick.

Whilst you can serve the chilli with rice, for this recipe I shallow fried several small flour tortillas and built a chilli stack, adding cheese, sour cream and jalapeƱo slices along with homemade guacamole.  This chilli has a great flavour however I do prefer a bit more heat, I therefore added a diced red chilli and a good helping of Kankun habanero sauce to give it a bit more bite. Credit to Chef Ernesto Puga Cardoso for the recipe.

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