Chilli con Carne

  • Ready in: 3 hours
  • Serves: 4
  • Complexity: medium
  • kcal: 285
Chilli con Carne

Ingredients

  • 450 g fatty mince
  • 3 tbsp rice bran oil
  • 2 onions, chopped coarse
  • ½ star anise
  • 1 carrot, diced
  • 1 green chilli, chopped fine
  • 1 tomato, diced
  • 1 tbsp tomato purée
  • 1 clove garlic
  • ½ bottle red wine
  • 500 g beef stock
  • 150 g dried kidney beans
  • 500 g tomatoes, c/w vine
  • FLAVOURED BUTTER:--
  • 1½ tsp ground cumin
  • 1½ tsp smoked paprika
  • 1½ cayenne pepper
  • 1 tbsp rice bran oil
  • 200 g chopped soft butter
  • 1 tbsp Tuimato sauce
  • 2 tsp SIDS SMOKEY GARLIC SAUCE
  • ½ tsp marmite

Directions

  1. Soak beans in salted water overnight and drain well.
    In a small pan cook together oil, cumin, paprika and cayenne pepper until very fragrant. Combine the rest of the Flavoured Butter ingredients, including
    SIDS SMOKEY GARLIC SAUCE, together and mix thoroughly.

    In 3 batches, brown off the mince until dark brown and tip into a bowl. Cook onions, star anise, carrot, chilli, tomato, tomato purée, garlic and wine together until syrupy. Remove star anise and return mince to the pan and add beef stock. Simmer for 2 hours uncovered, stirring occasionally. Cook tomatoes on the vine in a pressure cooker and strain the juice into the beans. Cook for 20 minutes then mix the beans and the mince together. Add a big knob of flavoured butter and stir into dish just before serving.
    Hint: Leave the star anise in the dish until just before serving for a stronger anise flavour.
    History: In Spanish, the word chilli from the Nahuatl "chīlli" refers to a “chilli pepper”, and carne is Spanish for “meat”. The original recipe consisted of dried beef, suet, dried chilli peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail. The San Antonio Chilli Stand, in operation at the 1893 Columbian Exposition in Chicago, helped people taste and appreciate chilli. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West. Chilli con Carne is the official dish of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.