adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Smoky beef chilli con carne
Smoky beef chilli con carne
0 Likes
Prep Time:
35 minutes
Cook Time:
195 minutes
Total Time:
230 minutes
"Mexican-inspired twist on classic chili con carne by Katie Quinn Davies, perfect for entertaining."
Ingredients:
  • 2 large dried ancho chillies (see notes)
  • 1kg beef chuck steak, cut into 3cm pieces
  • 40.00 ml plain flour, seasoned
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 5.00 gm ground cumin
  • 5.00 gm smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 chipotle chillies in adobo sauce (see notes), chopped, 1 tbsp sauce reserved
  • 80ml bourbon
  • 1 bay leaf
  • 1L (4 cups) beef stock
  • 2 red capsicums, seeds removed, chopped
  • 2 x 400g cans chopped tomatoes
  • 44.40 gm tomato paste
  • 32.00 gm brown sugar
  • 10.00 gm cocoa powder
  • 425g can black beans (see notes), rinsed, drained
  • 425g can red kidney beans, rinsed, drained
  • Steamed rice, to serve
  • Sour cream, to serve
  • Grated cheddar, to serve
  • Flat-leaf parsley leaves, to serve
Instructions:
  • In a bowl, pour boiling water over ancho chillies and let them soak for 30 minutes until softened. Drain, remove the tops, scrape out the seeds, discard them, thinly slice the flesh, and set aside.
  • Coat beef in seasoned flour. Heat 1 tablespoon of oil in a large flameproof casserole over medium-high heat. Brown beef in 3 batches, turning for 2 minutes each. Drain on paper towel and set aside.
  • Drizzle in the last tablespoon of oil into the casserole and lower the heat to medium. Sauté the onion and garlic until softened, for about 3-4 minutes. Incorporate the cumin, paprika, oregano, cinnamon and cayenne pepper, and cook for an additional 1-2 minutes while stirring. Place the beef back into the casserole.
  • Combine chopped ancho chili, chipotle chili, adobo sauce, bourbon, bay leaf, stock, capsicum, chopped tomato, tomato paste, sugar, and cocoa powder in a pot. Bring to a boil, then simmer on low heat, partially covered, stirring occasionally, for 2 1/2 hours.
  • Stir in the beans and simmer for an additional 30 minutes until the mixture thickens. Season with salt and pepper to taste.
  • Garnish the beef chili with rice, sour cream, cheese, and parsley before serving.

Similar Recipes