I've always loved a good chilli con carne, but getting the balance of heat and flavour right can be tricky. This recipe I'm sharing wiht you, is now my favourite way to cook chilli; the beef chuck falls apart in your mouth, the sauce has been flavoured so deliciously by the garlic, chilli powder and beef stock, its incredibly moreish. You won't want to cook chilli any other way after you try this!
Ingredients:
500g beef chuck, diced around 2cm
1/2 tube of tomato puree
50g minced garlic
50g u/s butter
1 banana shallot diced
1 tspn chilli powder
1 beef stock cube
1ltr water for stock (to start)
maldon sea salt
cracked black pepper
wedge of lime (serving)
fresh coriander
Method:
To start with, the beef needs to be diced roughly around 2cm so it caramelises; cook the beef first for around 10 minutes, add the 1cm diced shallots, minced garlic and chilli powder, mix well, add the butter at this stage which will really help with this process. Once everything is caramelised well, you can add the tomato puree, stir in well. It’s a good idea to season the meat at this point; I like to use maldon sea salt and cracked pepper. The next stage the chilli needs beef stock, so to start with cover the beef, then gradually add more stock as it reduces. Attend to the chilli and stir occasionally topping up with stock as and when. The meat will take between 2-3 hours to breakdown, the sauce you want to be almost dry, when you have these two things the chilli is ready. Season to taste and serve with a good squeeze of lime juice and freshly chopped coriander. Delicious!
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