Chilli Con Carne
A slow chilli built on rehydrated ancho and chipotle rather than powder, with coffee for depth.
Servings 8 people
Ingredients
- beef dripping
- 1 kg beef mince
- 2 onions thinly sliced
- 5 cloves garlic minced
- 500 ml coffee freshly brewed
- 2 chipotle chillies
- 2 ancho chilli
- 1 tsp cumin seeds toasted
- 1 tbsp dark brown sugar
- 2 tsp chilli powder
- 2 green birds’ eye chillies
- 400 g kidney beans
Instructions
- Heat the fat in a large, heavy-bottomed pan on a high heat, then brown the mince in batches, stirring regularly: don't crowd the pan, or it will steam rather than brown. Add the onions and stir fry briefly, until slightly browned.
- Turn the heat down and add the garlic. Stir and cook until the onion has completely softened, then add the coffee and a generous pinch of salt and simmer, covered, for 2 hours.
- Meanwhile, cut the stalks off the dried chillies and take out the seeds. Grind together in a pestle and mortar with rock salt and the roasted cumin seeds. Stir in the oregano and chilli powder.
- Add the spices to the pan along with the sugar fresh chillies and simmer, partially covered, for another half hour, adding a little water if it seems dry, or you prefer a saucier chilli. 10 minutes before the end of cooking, add the beans, taste, and adjust the seasoning and spicing if necessary. If possible, leave overnight and reheat to serve.
Notes
A 200g can of La Morena chipotle chillies in adobe sauce can replace the chillies and chilli powder in the recipe if desired.