That sounds good, Frizz.  I use masa harina, too as a thickener.  Also, if you don't have any on hand, you can get away with using a little cornmeal.  Just make sure the chili simmers long enough so it all gets cooked.

Eddie

Shammy mole is a type of spice paste or powder used in Mexican cooking - like a curry or stew type thing. Apparently over in the U.S you can buy it in packets & jars like we can buy Pataks for curries etc.

I am determined to have a buy up from this site when I get the tax cheque this year. I want to spend around $100 including delivery.

http://www.fireworksfoods.com.au/Web/index.html

On the left is a list, click on mexican products & chillies. Another list will appear, click on moles.

Last edited by frizz1974 (Wed 22 Jul 09 2:38am)

Does anyone know where I can find the Dutch Oven Chilli Recipe as seen in episode 2 of jamies American road trip?

Thanks Pakman but sadly no, this is not it. The recipe I'm looking for is the Chili Con Carne dish Jamie cooked in the Dutch Oven (large black pot) on the fire while out with the cowboys near the end of episode 2 of Jamies American Road trip. I can't find it documented anywhere.

Okay, here is the recipe from the book.

Chilli Con Jamie

Serves 10 – 12

2kg beef brisket, trimmed and sliced into 2.5 thick pieces across the grain
500ml hot coffee
3 large dried chillies ( ancho, chipotle or poblano )
Olive oil
2 heaped teaspoons ground cumin
2 heaped teaspoons smoked paprika
1 heaped teaspoon dried oregano
2 fresh bay leaves
2 red onions, peeled and diced
3 – 4 fresh chillies
2 cinnamon sticks
10 cloves of garlic, peeled and finely sliced
Sea salt and freshly ground black pepper
4 x 400g tins chopped tomatoes
3 tablespoons molasses or muscovado sugar
3 red, yellow or orange peppers, deseeded and sliced
2 x 400g tins of beans (kidney, butter or pinto) drained
Optional soured cream to serve.

Trim and slice brisket, discard any fat or silver skin, cut meat against the grain into 2.5 cm pieces

Make coffee and while it’s hot soak the dried chillies in it for a few minutes to let them rehydrate. Meanwhile put your largest casserole type pan on a low heat and add a few lugs of olive oil, the cumin, paprika, oregano, bay leaves and onions. Fry for 10 minutes, until the onions soften. Deseed and chop your fresh chillies. Slice the rehydrated chillies an d add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, sliced garlic, a good pinch of salt and pepper and a splash of the chilli infused coffee, the tinned tomatoes and the molasses or sugar. Add the pieces of brisket and another good pinch of salt and pepper, cover with the lid and simmer for around 3 hours, stirring occasionally.

After a few hours use two forks or a potato masher to break up the meat and pull it apart. Once you’ve done this add the sliced pepper and the tinned, drained beans and leave to simmer, stirring occasionally, for 30 minutes with the lid off until the meat is completely falling apart and delicious. Have a taste and season well – if you require a bit more heat (like I would) this is the time to deseed and chop the rest of your fresh chillies and stir it in. Dollop a big spoonful of soured cream over the chilli if you fancy it, and serve straight away from the pan, with fluffy rice, flatbreads or potatoes and a really nice fresh lemony green salad. Don’t forget multiple cold beers! Enjoy.


And here is what I took down while watching the programme. Remember that there are no weights and measures on the tv version. You can mix and match or do one or the other. Hope it works for you, let us know how you get on.

Olive oil on a screaming hot dutch oven, followed by sliced onions, garlic, 2 cinnamon sticks, paprika and fresh chillies ( I think he added dried chillies too but that was from watching he didn't say. ) Fry and stir for a little while, next add a little sugar and two huge tins of whole tomatoes and large mug of coffee and some water. Bring back to simmer then add the brisket in largish (is that a word) pieces. Put on the lid cover with hot coals and cook for two and half hours approx. Stir and add sliced mixed colour peppers, two big tins of drained kidney beans and bring back to simmer for about half an hour. 
It looked smashing and I think I'll have to give it a go myself but in the kitchen oven over the next few weeks.