Amazing Chilli

I love this Chili! By swapping mince for stewing beef, adding spices and some TLC this Chili changes from being bog standard, to a dish rich in depth of flavour.  Spending a little more time and thought takes it from being a bland dish to a tasty dinner with friends meal or fantastic lads grub...in either case, drink with Mexican beer...Corona with a slice of lime...perfect!

Serves 6

INGREDIENTS:

2lb Diced stewing beef (from a quality Butchers)
1 tsp Oregano
Thumb nail piece of fresh chili, finely chopped
400g tinned kidney beans
Heaped tsp of Smoked Paprika
Heaped tsp of Ground Cinnamon
Heaped tsp of Cumin
2 tbsp of Tomato Puree
400g Chopped tomato's (Tinned)
2 Cloves of Garlic, finely chopped
1 large Glass of Red Wine
1 Onion, peeled and finely sliced
1 tsp of chilli flakes
Sea Salt
Ground pepper
1 red pointed Pepper, finely sliced
1 lime
Fresh Coriander chopped.
3/4 cubes of Dark Chocolate
plain flour
500mls of chicken stock


WHAT TO DO:

Turn the oven onto 170c

In a Cast iron pan (or a pan suitable for both the hob and oven) pour a glug of olive oil and place on a medium heat.  Spread some flour on a plate and season with salt and pepper. Take the beef and coat in the flour and then in batches fry the beef in the pan. (you want to brown the beef on all sides). Once browned, remove and set aside, do this with all the beef, remove and set aside.

In the pan pour a glass of wine and deglaze the pan (to deglaze; is to use liquid with a wooden spoon to scrape all the crispy bits off the bottom of the pan). Once you have done this pour the wine into a jug (do not throw this away as this liquid is amazing and helps flavour the dish later).

In the empty pan pour a tiny bit of oil and place on a medium heat, and add the onions, Paprika, Cumin, Cinnamon, Oregano, Chilli's and Garlic. Gently fry to allow the oils to come out (takes about 5 minutes). Add the meat back in and stir.

Now pour in the tinned chopped tomatoes, reserve red wine (saved from before), the tomato puree and stir, add the stock.

Take a large sheet of tin foil, fold in half and wrap over the top of the pan. Place the lid on top and put in the oven for 2 1/2 hrs.

Handy Hint:

After 1 1/2hrs check the liquid if you feel it is drying out a bit add some boiling water.

After 2 1/2 hrs remove from the oven, add the kidney beans and the finely chopped coriander, chocolate and chopped red pepper. Put back in the oven for 30 Min's.

Handy Hint:

Add the kidney beans later on in the cooking process so not to over cook the beans as they can go mushy if this happens

Remove from the oven. The chili should have a thick sauce. If you need to thicken more, cook for a little bit longer.

Serve the Chili with Mexican tortillas, nachos (this brings in different textures to the dish) and lime on the side. You could also serve it with plain rice....And don't forget the Beer!

Pictures by Matt & Rach Grice