double beef chilli con carne

Double beef chilli con carne
Double beef chilli con carne

No matter what time of year it is, I always seem to be in the mood for chilli con carne. I’ll take it any way – spooned over fluffy rice or a baked potato, tucked inside a tasty burrito… The possibilities are endless. Just now and again, when greed and laziness get the better of me, I give in to temptation and serve it in its least sophisticated and most indulgent form: smothering a platter of curly fries.

This is a recipe I’ve gradually tweaked over the years and now return to again and again. Rich, warming and aromatic, this is a sure-fire crowd-pleaser. The mellow, smoky sauce perfectly complements the hearty mixture of beans, beef mince and slowly-braised, melt-in-your-mouth steak. The combination of minced beef and steak pieces may not be something you’ve tried before, but believe me, it works.

As I’m guessing a lot of people won’t have time to throw this together at the end of a long day, the quantities in this recipe are for a large batch that you can divide up and freeze. The heat factor is fairly strong so scale down on the chillis if you fear your taste buds might not be up to it.

I’m under no illusions about the geographical authenticity of this version of chilli con carne, and therefore never think twice about adorning it with a dollop of sour cream and generous handfuls of grated Cheddar cheese.

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Double beef chilli con carne
  1. Place the stock and tomatoes in a large saucepan or a slow cooker. Add the tomato purée, oregano, cumin, cinnamon, allspice and bay leaves. If using a slow cooker, set the heat to "High". If using a saucepan, place on the hob over a low heat.
  2. Heat the olive oil in a frying pan over a high heat. When the oil is hot, add the steak. Brown for 3-4 minutes and then add to the saucepan or slow cooker.
  3. Fry the mince over a high heat for 8-10 minutes until browned. Then add to the saucepan or slow cooker.
  4. Fry the chorizo over a medium heat for 3-4 minutes until it turns golden and releases its oils. Then add to the saucepan or slow cooker, saving as much of the oil as possible in the frying pan.
  5. Reheat the chorizo oil in the frying pan over a medium heat. Fry the onion in the oil for 5-6 minutes.
  6. Add the garlic and chilli and fry for a further 3-4 minutes until the mixture is soft and golden. Then add to the saucepan or slow cooker.
  7. If using a slow cooker, reduce the heat to "Low" and leave to cook for 8-9 hours. If using a saucepan, simmer on a very low heat for 2-2.5 hours. When ready, the steak pieces should be mouth-wateringly tender.
  8. Add the kidney/black beans and cook for a further 15 minutes.
  1. Arrange the warm chilli con carne on plates or in bowls and sprinkle over the fresh coriander.
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