A really good authentic chili con carne is not difficult to make, yet how often can we truly say we just ate a great "chili" !
Hopefully this recipe lays that anomaly to rest! Perfect for the informal supper amongst friends, or the whole family!
Incidentally authentic chili con carne does not have red kidney beans mixed in with it, they are usually served a separate side dish. I'll leave it to you to decide on your level of authenticity!
Which ever way you serve it, enjoy!
Ingredients
olive oil
75 g diced pancetta
1 large mild onion, finely chopped
4 garlic cloves, finely chopped
250 g belly pork, cut into small cubes
750 g stewing steak, cut into small cubes
3 tablespoons mexican chili powder (not overly hot!)
1 tablespoon powdered cumin
1 tablespoon flour
2 bay leaves
sea salt
1 lemon, peeled, seeded and finely chopped
1 tablespoon oregano
4 ripe tomatoes
450 ml good quality beef stock
375 ml good quality red wine
chopped flat parsley - for garnish
The chili is cooked in a large flameproof casserole dish, uncovered. Pour in a little olive oil and gently cook the pancetta until it is crisp and brown. Now add the chopped onion and garlic cloves, cooking for a few minutes until they start to brown. I love the smell at this stage!. Remove from the pan, and in the residual oil, brown the stewing steak and belly pork (in batches if necessary).
When all the meat has been browned, add the chili powder and cumin and cook further for two minutes, stirring to avoid the contents sticking. Now sprinkle in the flour and cook for an additional minute. Return the onions and pancetta to the pan and add the bay leaves, salt, chopped lemon, oregano, tomatoes, beef stock and red wine.
Over a gentle heat bring everything to a simmer, and continue to cook for a minimum of two hours. The sauce will thicken and most of the liquid will reduce. The meat will turn a lovely dark colour and almost literally fall apart into tender shreds.
Allow the casserole to cool completely before covering and place in the fridge for upto 48 hours.
Remove from the fridge, skim off any excess fat. Now reheat gently, add the parsley for garnish and perhaps a quick squeeze of lime juice.
Serve with the kidney beans on the side, or mix in if preferred. Delicious with rice, boiled potatoes, or my favourite, spooned into warmed pitta breads.
Fantastic supper food for an autumnal evening, particularly with a hearty red wine.
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