Chili Con Carne
- 120+ Minutes
- Serves 6
- 2 pouches Tilda Ready to Heat Pure Basmati Rice
- 1 tsp black peppercorns
- 2 tsp coriander seeds
- 2 ½ tsp cumin seeds
- ½ tsp fennel seeds
- 3 Tbsp vegetable oil
- 1 Tbsp butter
- 2 ½ lbs ground beef
- 2 small onions, finely chopped
- 1 jalapeño chili, finely chopped (seeds removed for less spice)
- 1 ¼ tsp sweet smoked paprik
- 1 tsp dried oregano
- 3 sprigs of fresh oregano
- 1 small cinnamon stick
- 2 dried ancho chilies
- 2 Tbsp tomato puree
- 2 1/3 cup beef stock
- 1 ¾ cup tomatoes, finely chopped
- 1 tsp salt
- 2 ¼ Tbsp dark chocolate (70% cocoa solids), finely chopped
- 1 can kidney beans
- 1 tsp lime juice
Toast the peppercorns, coriander seeds, cumin seeds and fennel seeds in a frying pan over a medium heat for around 60 seconds or until fragrant. Set aside to cool then crush finely.
Heat 2 Tbsp of oil in a medium saucepan with a lid over a medium high heat. Brown the meat in two batches, then set aside.
Add the onions to the pan and mix well. Turn the heat to low, cover with the lid and cook for 8 min, stirring occasionally.
Add the rest of the oil and the butter and turn the heat up to medium. Once gently sizzling then add the spice mixture along with the chopped chili, paprika and oregano and fry for 1 minute stirring constantly. Now add the cinnamon stick, ancho chilies, tomato puree, beef stock, chopped tomatoes and salt. Mix well, bring to the boil, reduce to a medium simmer, and cook with the lid on for 20 mins.
Heat the oven to 300F. Cook the chili in the oven for 2 ½ hours or until the meat is very tender. Add the chocolate and kidney beans for the last 15 mins of cooking time. Add lime juice and salt to taste.
Prepare rice according to package directions. Serve Chili con Carne with rice.