Posie’s Place

I was reading through Amy’s Chipotle chilli recipe and I thought I would post my ever evolving recipe, I think maybe the next time I make it I will try including some of my chipotle chiles en adobo which I have blitzed up in the freezer, I just love the smokey aromatic flavour.

CHILLI CON CARNE

INGREDIENTS

• 1/2 KG Stewing Steak/Lean minced Beef
• 1 Red pepper, chopped finely
• 1 Yellow pepper, chopped finely
• 100g Smoked lardons
• 1 1/2 Sticks celery, chopped finely
• 2 Medium onions, chopped finely
• 4 Cloves garlic, chopped finely
• 1/2tbsp Chilli powder
• 1/2 tbsp Dried chilli flakes
• 1/2tbsp Smoked paprika
• 3″ Spicy chorizo, chopped finely
• 1 400g Can kidney beans
• 1 400g Can chopped tomatoes
• 1 Red chilli
• 200ml Beer
• 500ml Beef stock
• 1/2tbsp cumin seeds
• ~1/2 tsp sugar
• Salt and pepper to taste
• Sour cream and grated cheese to garnish

PREPARATION

1. Brown the meat well in batches, when done remove with a slotted spoon and set aside on a plate.
2. In the same pan used to brown the beef, fry the bacon and chorizo, when done set to one side and pour off the fat.
3. In a large pot soften the onions, celery, peppers, garlic and red chilli.
4. Add the browned meat to the pot with the vegetables.
5. Deglaze the pan used to brown the meat, bacon and chorizo with the beer, add this liquid to the pot with the beef and veg.
6. Add all of the spices to the pot along with tomatoes and beef stock.
7. Simmer gently until the beef is tender and the sauce is thick.
8. Add the kidney beans and shopped corriander and simmer for a further 5 minutes.
9. Serve with tablespoon of sour cream and some grated cheese.

I submitted this for DMBLGIT#4, this month it was hosted over at Tomato.

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