The Most complicated Recipe for Chilli Con Carne!!
3 tins of kidney Beans
1KG stewing steak or pork cut into 4cm cubes
¼ tsp Sugar
Salt
½ tsp Black pepper
2 tablespoons Malt vinegar
6 large cloves Garlic
8 tbs Olive Oil
2 Bay leaves
2 large onions
2 tabs mild chilli powder
6 sprigs fresh coriander
½ tsp dried oregano
½ tsp dried marjoram
½ tsp thyme
¼ tsp ground cumin
12 cloves
2q1 tsp cinnamon
1 tbs cayenne
1 tsp sesame seeds
2 x 150g cans of tomatoes
2 chicken stock cubes
150g-tomato puree
2 green chillies
Want to go on???
Large Bowl add steak sugar sea salt pepper malt vinegar. Cover & leave overnight
Heat Oil add meat fry until golden brown drain off oil & reserve it. Add 2 bay Leaves, garlic & stock cubes & 750ml water. Cover & simmer for about 1 hour. Discard bay leaves
Still want to go on??
Chop onions; add to blender garlic, chilli powder, and blend to paste. Add coriander, oregano. Marjoram, thyme cumin, cloves, cinnamon cayenne & sesame seeds, blend until smooth- add spoonfuls of the stock…to help texture of paste
STILL WANT TO GO ON???
Using the Oil you saved- warm & gently add Mixed spicy paste from blender with meat & stock liquid – tinned tomatoes & green chillies, red kidney beans tomato puree, simmer for 30 minutes
I have done this and my goodness it the best chilli ever- but you only do this once!
Have you a simpler version ….?
Christina