Chili con carne
My favourite chili is adapted from a recipe by Wahaca queen, Thomasina Miers - with the essential addition of beer and chocolate! It takes time, but is almost entirely spent doing its thing in a low oven, and like all stews tastes even better the next day.
Prep time: 15 mins
Cook time: 4hrs
Total time: 4hrs 15mins
Yield: Serves 6
- 2 ancho chillies, deseeded
- 2 chiles de arbol, deseeded
- 1 kg beef brisket, cut into 4 equal pieces
- 3 tbsp sunflower oil
- 300g spicy cooking chorizo, cut into slices
- 2 large onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 tsp round cumin
- 2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 2 tsp dried oregano
- 1 tbsp tomato puree
- 2 tbsp balsamic vinegar
- 2 x 400g tins chopped tomatoes
- 1 tbsp muscovado sugar
- 330ml stout
- 25g dark chocolate (70% cocoa solids)
- 1 x 400g tin red kidney beans, drained
- 1 x 400g tin pinto beans, drained
- Sea salt & freshly ground black pepper
- Preheat the oven to 140C.
- Soak the chillies for 15 minutes in 500ml of boiling water. Remove and chop to a paste in a small food processor, reserving the soaking liquid.
- Heat the oil in a large casserole dish and sear the beef. Put to one side and cook the chorizo in the same pan. Once caramelised, and the flavoured oils released, remove the meat and cook the onion, garlic, spices, herbs and chillies until soft.
- Add the remaining ingredients, except the beans, and 125ml of the soaking liquid. Return the meat to the pan, bring to a simmer and place, covered, in the oven.
- After 3.5 hours add the beans. Cook for a final 30 mins and then shred the meat with a pair of forks. Reduce the sauce on the hob, return the beef and season well.