Mains
American
AmericanChilli con Carne
A spiced beef and bean chilli at three levels, from a quick storecupboard bowl to a slow-cooked brisket chilli built on toasted dried chillies and dark chocolate.
Gluten-free
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Chunks of brisket slow-cooked with toasted ancho and chipotle chillies, dark beer and a square of dark chocolate.
Per serving£4.13
Total cost£16.50
Time4 hr
Ingredients for 4
- 800 g beef brisket , in 3cm chunks
- 1 onion , diced
- 4 cloves garlic , crushed
- 330 ml dark ale
- 400 g tinned chopped tomatoes
- 400 g dried kidney beans , soaked overnight
- 20 g dark chocolate , 70%
- 1 tbsp masa harina , to thicken
- Spice base
- 2 dried ancho chilli
- 2 chipotle chilli in adobo
- 1 tbsp ground cumin , toasted
- To serve
- 200 g long grain rice , to serve
Method
- Toast the ancho chillies in a dry pan, soak in hot water for 15 minutes, then blend to a paste with the chipotle and a little soaking water.
- Season and brown the brisket chunks in batches in a casserole, then set aside.
- Soften the onion and garlic, stir in the toasted cumin and chilli paste and cook for 2 minutes until fragrant.
- Deglaze with the ale, then return the beef with the tomatoes and soaked, drained kidney beans and just enough water to cover.
- Cover and cook at 150C for 3 hours until the brisket is tender and the beans are soft.
- Stir in the dark chocolate and the masa harina slaked with a little water, then simmer 10 minutes to thicken and gloss.
- Season, rest for 15 minutes and serve over rice.
Equipment
The three ways, side by side
Budget
Value mince, a tin of kidney beans and a shop chilli powder, ready in half an hour.
Better
Better mince bloomed with cumin, smoked paprika and fresh chilli, with two kinds of beans.
Ultimate
Chunks of brisket slow-cooked with toasted ancho and chipotle chillies, dark beer and a square of dark chocolate.
