Living in the UK in the1980's meant every buffet dinner we attended (and there were many) included a helping of chilli con carne. I have a well worn copy of 'Chilli Madness' given to me by the Dancing Sister for a birthday in 1982. I used the recipe for First Love Chilli from the book for years but it has since morphed into something very different.
On a pit stop to the markets a sideways gravity pulled me into Cooking Co-ordinates. They stock a full range of Herbie's Spices and I left with an inspiring collection of dried chillies.
With some lovely chuck steak also on board I headed home to try out another step in the evolution of my chilli con carne.
Some may say this is a little on the Tex Mex side (with a touch of the Basque region by way of the piment d'espelette) but it does the job Jimmy. All the dried chillies have different heat and taste. The anchos are fruity, indeed raisin like as the blurb on the packet said.
I serve this with rice and some tomato, avocado, chopped coriander and chilli on the side with a dollop of sour cream or yoghurt. My current favourite accompaniement is grated haloumi and chopped coriander sandwiched between store bought cumin and coriander seed flat bread which is then toasted in a sandwich press or in a frypan. A mixed leaf salad on the side with a limey vinaigrette works well.
Ingredients
2 tablespoons lard or oil
1kilo good chuck steak cut into several large pieces
1 large onion, finely chopped
2-3 cloves garlic, finely chopped
A selection of dried chillies soaked in hot water and finely chopped
- I used 1 each of ancho, pasilla, New Mexico, guajillo and a hot long chilli(teja)
1 tsp piment d'espelette *(or substitute with 1 teaspoon paprika and cayenne to taste)
1 teaspoon celery salt
2 teaspoons ground cumin
1 large bayleaf
3 cups water or beef stock
1 cinnamon stick
4 whole cloves
1 red or green capsicum, chopped
2 cans kidney beans
Heat the oil in a hot heavy based ovenproof casserole and brown the pieces of meat. Remove the meat, turn the heat down to medium and saute the onions and garlic until soft and just starting to colour. Return the meat to the pan and add the all the other ingredients except for the green capsicum and the kidney beans. Bring it back to the boil and then put in a slow oven, covered, at 150deg C for 2 hours. Remove from the oven, return the pot to the cooktop, remove the lid and simmer slowly for half an hour or until the meat flakes apart with a fork and the liquid is reduced. Add the capsicum and kidney beans, check the seasoning and simmer for half an hour.
Serves 4 comfortably.
* I use the piment d'espelette imported by Fine French Food in Sydney. For those in New Zealand, Sabato stocks the spice.
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