Now Christmas is over, I (and the rest of the nation), am dying to eat something ‘normal’. First world problem right? Christmas day was wonderful, but again, I had so much champagne that it got to a point where I couldn’t face drinking anymore – that’s when you know your life is actually pretty good! But today, I had some braising beef that needed using and instead of making a stew, I decided to make a chilli with it. Today was grey, cold and snowy so I wanted to make something tasty and warming – like a lot of my dishes lately! Chilli con Carne isn’t something I eat or make regularly but it turned out to be delicious and the beef was so succulent and tender, it is something I will definitely be making again.
It didn’t take long to prep and once it was all in the pot, I just had to leave it to cook on a low heat for 3 hours. I made mine quite spicy as I like a bit of heat, but obviously you can adjust yours accordingly. This recipe serves 4-6 people.
Prep time: 15 minutes.
Cooking time: 3 hours and 30 minutes.
- 2 medium white onions diced.
- 3 garlic cloves crushed.
- 1 red pepper diced.
- 2 fresh chilli’s sliced (I left the seeds in mine, but if you don’t like it that spicy, make sure you de-seed them!).
- 300ml red wine.
- 2 tins chopped tomatoes.
- 2 tbsp tomato puree.
- 1 tbsp hot chilli powder.
- 1 tbsp smoked paprika – you can use normal paprika, but the smokiness really elevates the chilli.
- 1 packet smoked lardons.
- 500g diced braised beef.
- 1 tin of kidney beans.
- Plain flour.
- Salt and pepper for seasoning.
- Heat some oil in a large frying pan. Coat the beef in seasoned plain flour and brown the meat off. Remove from the pan and set to one side.
- Add some more oil to the same pan and put on a low heat. Add the onion, garlic, red pepper and chilli. Sweat them off for 15 minutes until they are soft.
- Add the meat back to the pan and season to taste with salt and pepper.
- Add the red wine and reduce by half.
- Add the chopped tomatoes, tomato puree, paprika and chilli powder to the beef and cover for 30 minutes.
- Meanwhile, in a small frying pan, heat up a teaspoon of oil and have on a high heat. Crisp up the smoked lardons then add them to the chilli.
- Drain the kidney beans and add them to the chilli. Cook on a very low heat for 2 and a half hours.
- Serve with rice, tortilla chips and sour cream.