Best ever Chili con Carne?
Created by sean, Wednesday, 29 March 2006
Description
A grown-up version of the student stand-by.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
Serves
4-6
- 2tbsp olive oil
- 75g pancetta (I used smoked streaky bacon)
- 1 large Spanish onion, finely chopped
- 4 garlic cloves, finely chopped
- 250g belly pork, cut into 1cm cubes (skin left on)
- 700g lean beef (I used skirt), cut into 1cm cubes
- 3 tbsp Mexican chili powder (due to Torrington's lack of a Mexican deli I used a much smaller quantity of hot chili powder)
- 1 tsp powdered cumin
- 1 tbsp flour
- 2 bay leaves
- salt
- 1 lemon, finely chopped
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 450 ml beef stock
- 300ml red wine
Method/steps
- Heat the oil in a flameproof casserole, and fry the bacon gently until crisp.
- Add the onions and garlic and fry until golden.
- Remove everything to a bowl.
- Put the meat in and brown all over.
- Add chili powder and cumin and cook gently for a couple of minutes.
- Return the onions etc. and add the flour.
- Cook for about a minute.
- Add everything else, bring to a simmer and stew gently for a couple of hours.
Reviews
|
