Printer friendly version
-
Chilli con carne
- Prep time:
- 15 mins, plus marinating and macerating
- Cook time:
- 3 hrs
- Serves:
Beat the early winter blues with Allegra McEvedy’s take on Texas’s official state dish!
Similar recipes
Related Videos
Ingredients
- 1 heaped tsp dried red chilli flakes
- 2 1/2 tsp ground Cumin seeds
- 2 tsp dried Oregano
- 1 tsp Cinnamon
- 5 sprigs Thyme, tied together with string
- 5 cloves Garlic, roughly chopped
- 500g braising beef, chopped into 4cm chunks
- 3 tbsp Olive oil
- 1 heaped tsp Cumin seeds
- 1 heaped tsp Coriander seeds
- 1/2 red chilli, thinly sliced
- 2 Spanish Onions, roughly diced
- 2 Carrots, chopped
- 400g can of chopped Tomatoes
- 2 x 400g cans of Kidney beans, drained
- 1 small red Onion, thinly sliced
- 1 lime, juice only
- Lime wedges and Soured cream, to serve
Method
1. Put the dried chilli, ground cumin, oregano, cinnamon, thyme and half the garlic into a dish and add the beef.2. Turn the meat to coat and leave in the fridge to marinate for a few hours, or overnight if possible.
3. Heat the olive oil in a deep stew pot over a medium heat and gently fry the cumin and coriander seeds for a few minutes until you start to smell them.
4. Turn up the heat, stir in the beef with the thyme and fry until brown on all sides. Add salt, the fresh chilli, remaining garlic, Spanish onions and carrots and keep stirring until the onions are transparent and the carrots soft – about 15-20 minutes.
5. Add the chopped tomatoes and simmer for 10 minutes, then add the kidney beans. Pour in water just to cover, and simmer for 1 hour with lid on. Then take lid off and simmer for up to 1 hour more, until the meat is very tender and the whole lot has become quite thickened.
6. While the chilli is simmering, prepare the onions. In a little bowl squeeze the lime juice over the thinly sliced red onion; turn the onions over with a spoon a few times, then macerate for half an hour.
7. Finish by adding a pinch of ground cumin to the chilli to give fresh flavour to the slow-cook.
8. Lastly check the seasoning and consistency – if it looks a little dry, slowly stir in water until it loosens.
9. Serve with sour cream, macerated onions and wedges of lime.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
View all comments (8)Fantastic recipe, made it this week and was very impressed!!
this was one smakarooney of a dish le fantastique
I agree, one tin of kidney beans is plenty. What a hearty and delicious recipe!
Cooked this for friends at the weekend, we were all delighted, thank you :)
absolutely gorgeous, marinade for at least 24hrs and long slow cooking - it is to die for
Loved this the sour cream really enhanced the dish. I only put in one tin of kidney beans as I felt that was enough overall a really good and easy dish
Lovley chilli cooked it for my in laws and they were very impressed
The best chilli I have had. Delicious. Really liked the limey onions too