
I Love Chilli!! I have been looking for a great recipe and finally i have found it!! Thank you Gourmet Traveller!
In this recipe i substituted the chirozo for about 150g of bacon and i didn't use pork shoulder so the rest of the ingredients a used a little less than suggested, and cooking time was MUCH less!! One day i might dare the 2 hour slow cook, the end result would probably be very worth it.
I didn't use jalepenos, i just used red chillies from our tree out the back. Any-hoo this turned out really yummy and my American friend who we had for dinner said it was very good too!!! Note: the chocolate make soooo much different so dont omit it!! Mmmmm.....chillli!!!
Chilli con carne
Serves 6Cooking Time Prep time 30 mins, cook 2 hours 20 mins
Ingredients
Chilli | |
180 gm (1 cup) | dried kidney beans, soaked overnight |
60 ml (¼ cup) | olive oil |
1 kg | minced beef |
2 | chorizo, cut into 1cm pieces |
500 gm | pork shoulder, cut into 1cm pieces |
1 | onion, finely chopped |
2 cloves | garlic, finely chopped |
1-2 | fresh green jalapeños, thinly sliced (see note) |
500 ml (2 cups) | beef stock |
400 gm | canned tomatoes |
50 gm | dark chocolate (70% cocoa solids), coarsely chopped |
60 ml (¼ cup) | malt vinegar |
2 tbsp | dried oregano |
1 | cinnamon quill |
1 tbsp | coriander seeds, toasted and finely ground |
3 tsp | cumin seeds, toasted and finely ground |
1 tsp | cayenne pepper |
To taste: | ground chilli powder |
½ cup (loosely packed) | coriander leaves |
To serve: | soft tortillas, warmed |
To serve: | sour cream and lime wedges |
Guacamole | |
3 | avocados, coarsely mashed |
½ | red onion, finely chopped |
1 | vine-ripened tomato, seeds removed and finely chopped |
1 | small green chilli, finely chopped |
1 clove | garlic, finely chopped |
2 tbsp | coriander, thinly sliced |
1 tbsp | lime juice |
1 | Place kidney beans in a saucepan, cover with cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside. |
2 | Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat and cook mince, breaking up with the back of a spoon, for 5 minutes or until brown, transfer to a plate. Add 1 tbsp oil to saucepan, add chorizo and cook for 2 minutes or until starting to brown, add pork shoulder and cook for another 5 minutes or until brown, then add to mince. Add remaining olive oil to pan, add onions, garlic and jalapeños and cook for 5 minutes or until soft. Return meat to pan with stock, tomatoes, chocolate, vinegar, oregano and spices, season to taste with sea salt, freshly ground black pepper and ground chilli. Bring to the boil, reduce heat and simmer for 2 hours stirring occasionally until pork is tender. Add beans and cook for another 20 minutes or until sauce is thick. Adjust seasoning and chilli heat to taste. |
3 | Just before serving, make guacamole by combining all ingredients and season to taste. Scatter chilli con carne with coriander, and serve with guacamole, tortillas, sour cream and lime wedges to the side. |