Our Cookbook

Mexican

Rich chilli con carne

Slow-braised beef chilli enriched with toasted whole spices, dark chocolate and a hit of espresso.

  • YieldServes 8
  • Prep25m
  • Cook3h
  • Effortweekend

  • 2 dried ancho chillies
  • 2 tsp black peppercorns
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tsp smoked paprika
  • 1 tbsp dried oregano
  • 3 tbsp vegetable oil
  • 1.5kg braising steak, cut into 4cm cubes
  • 2 onions, finely chopped
  • 6 clove garlic, minced
  • 2 tbsp tomato purée
  • 1 tbsp smooth peanut butter
  • 1 shot espresso
  • 2 tbsp apple cider vinegar
  • 1 litre beef or chicken stock
  • 2 bay leaves
  • a small piece of cinnamon stick
  • 2 tbsp semolina, polenta or masa flour
  • 25g dark chocolate (70-80% cocoa solids)
  • 400g tin kidney beans, drained but not rinsed optional

Method

  1. Heat the oven to 140ºC fan. Toast the whole ancho chillies in a dry casserole over a high heat until fragrant, then set aside. Toast the peppercorns, cumin and coriander seeds until they just change colour, then grind to a powder and mix with the smoked paprika and oregano.
  2. Add half the oil to the pan and brown the beef in batches, then set aside. Fry the onions over a low heat for about 8 minutes until soft and golden, then add the garlic and cook 1 minute more.
  3. Return the meat, add the spice mix, tomato purée, peanut butter and espresso, and cook for 2-3 minutes until thick. Pour in the vinegar and stock.
  4. Add the toasted chillies, bay leaves, cinnamon and salt. Bring to a simmer, cover and cook in the oven for 3 hours, stirring occasionally, until the meat is very tender.
  5. Uncover and simmer for 5 minutes. Stir in the semolina flour and simmer 2-3 minutes, then grate over the chocolate and stir through with the beans. Simmer 1 minute, remove the chillies and rest for at least 15 minutes before serving.