Saturday, 29 October 2016

Holy Mole Beefsteak Chilli con Carne

Holy Mole Beefsteak Chilli con Carne

   

  • 1 tbsp vegetable oil
  • 800g cubed braising steak
  • 1 red onion 
  • 3 cloves garlic
  • 20g jalapeno peppers
  • 400g tinned tomatoes
  • 2 tbsp tomato puree
  • Salt salt and black pepper
  • 1 tsp fresh coriander
  • Pinch of cayenne pepper
  • 1 tsp coriander powder
  • Pinch of cumin
  • 2 tsp smoked paprika
  • 2 chipotles in adobo sauce
  • 3 bay leafs
  • 2 tsp honey
  • 70g dark chocolate (70%)
  • 330ml beer
  • 300ml beef stock
  • 300g kidney beans
  • Good few glugs of Kankun habanero sauce
  • Kankun Poblano Mole sauce


Method:
Heat the oil in a large casserole dish on the hob, add the meat and fry until browned all over.  Remove the meat and tip away the excess liquid/fat left in the pan.

Whilst the meat is browning, peel the onion and cut into quarters, place into a liquidiser along with the garlic,jalapeno chillies, coriander powder, cayenne pepper, smoked paprika, cumin and the chipotles along with some of the adobo sauce, blitz until smooth.  Add the paste to the casserole dish and fry for a few minutes.

In a small pan over a medium heat, add a tablespoon of the Kankun Poblano Mole paste with 4 or 5 tablespoons of water and stir through, you want a runny consistency therefore add extra water if needed.  You can also use beef stock instead of water when making this.

Return the beefsteak to the casserole dish and add the mole sauce along with the beef stock, bay leafs, honey, beer and chocolate.  Stir thoroughly and then add the tomatoes, tomato puree, a few grinds of black pepper, a good pinch of salt and a good few glugs of the Kankun habanero sauce, stir through, place a lid onto the dish and place into a preheated oven at 160 degrees.  This will need to cook for around 3 hours as we want the beef nice and tender.  I would suggest giving the chilli a stir each hour.  After two hours of cooking add the drained kidney beans and stir through.

I would recommend making this recipe the day before as this really enhances the flavour.  When serving stir through the chopped fresh coriander and serve with, sour cream, grated cheese, tortilla chips and rice.  When I make my rice I like to stir through some fresh chopped coriander to add some flavour.  This dish is a real crowd pleaser and should serve 5-6 people.  The different spices along with the mole and habanero really give this chilli a depth of flavour and I hope you enjoy it as  much as I did.