This chilli is so warming, so hearty and so indulgent. Using slow cooked pieces of beef rather than beef mince gives this chilli so much more depth of flavour and a great texture. This recipe does not include kidney beans (as my wife is allergic) but feel free to add some along with the stock. Perfect served with fluffy white rice and lashings of fresh salsa, guacamole, soured cream and a scattering of chopped coriander. A proper taste of the deep south! Recipe adapted from Gourmet Mum.
Cooking Time: 3 hours
Serves: 4
Ingredients
3 tbsp sunflower oil
600 g lean diced casserole beef
1 large white onion, diced
6 garlic cloves, crushed
1-2 red chillies, de-seeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp dried oregano
1 heaped tsp instant coffee
1 beef stock cube
30 g plain chocolate
2 tbsp tomato puree
2 bay leaves
salt and pepper, to taste
1-2 tsp smoked paprika
Method
1. Preheat the oven to 160⁰C. Heat 1 tbsp of the oil in a large casserole pan. Brown the beef in batches on a high heat, before setting aside in a bowl.
2. When all the beef has been browned, add a a large splash of water to the pan. Allow the water to bubble up before giving the bottom of the pan a good scrape to remove and sticky bits from where the beef has caught the pan. Pour this beefy water over the browned beef and leave to one side.
3. Heat the remaining oil in the pan. Fry the onions for around 5 minutes, or until soft. Add the garlic, chilli, oregano and dried spices. Cook for a further minute of so, stirring all the time. Add the beef, along with all the resting juices back to the pan and stir well.
4. Next, add the coffee, stock cube, chocolate, tomato puree, bay leaves (and beans if using). Pour over enough boiling water to just cover the ingredients. Give everything a good stir to ensure the chocolate has melted and the stock cube and coffee has dissolved. Season with salt and pepper to taste.
5. Bring the pan to the boil before covering and placing in the oven. Cook for 2 - 2 1/2 hours, stirring occasionally, until the sauce has reduced down and the meat is beautifully tender.
6. When the chilli is cooked, stir in the smoked paprika. Stir well before serving with white rice, salsa, guacamole, soured cream, grated cheese, coriander and tortilla chips.
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