For Sylvia, hope that you enjoy this.
Smoky Beef Chilli Con Carne
by Katie Quinn
from Delicious magazine June 2013
2 large dried ancho chillies
1 kg beef chuck steak, cut into 3 cm pieces
2 tbsp plain flour, seasoned
2 tbsp olive oil (I would use grapeseed)
1 onion, finely chopped
4 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cinnamon
1/2 tsp cayenne pepper
2 chipotle chillies in abodo sauce, chopped, 1 tbsp sauce reserved
1/3 c bourbon
1 bay leaf
1 L (4 c) beef stock
2 red capsicums, seeds removed and chopped
2 x 400 g cans chopped tomatoes
2 tbsp tomato paste
2 tbsp brown sugar
1 tbsp cocoa powder
425 g can black beans, rinsed and drained
425 g can black beans, rinsed and drained
425 g can red kidney beads, rinsed and drained
Steamed rice, sour cream, grated cheese and flat leaf parsley, to serve.
Cover ancho with boiling water and leave for 30 min, drain remove seeds and slice finely.
Coat beef with flour and brown using 1 tbsp oil in batches, remove and set aside.
In remaining oil cook onion and garlic until soft, add cumin, paprika, oregano, cinnamon and cayenne and cook for 1 minute. Return beef to the pan.
Add all the remaining ingredients except for the beans. Bring to boil then simmer, with lid ajar for 2.5 hours. Add beans and simmer for a further 30 min or until thickened. Season as required and serve.
A long list of ingredients for what is actually a fairly easy recipe. I hope to get it made one day.
