5: CHUNKY CHILLI CON CARNE AND SMASHED ROOTS WITH SORTED

5: CHUNKY CHILLI CON CARNE AND SMASHED ROOTS WITH SORTED
 
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Ingredients

Ingredients
Method
 
  • 1 large white onion
  • 2 cloves of garlic
  • 1 medium hot red chilli
  • a glug of olive oil
  • 1 heaped tsp of ground cumin
  • diced chuck steak (500g)
  • 1 cinnamon stick
  • a few glugs of red wine
  • tin of chopped tomatoes (400g)
  • a glass of beef stock
  • 1 red pepper
  • tin of kidney beans (400g)
  • 3 parsnips
  • 1 swede
  • 2 turnips
  • 1 carrot
  • a few knobs of butter
  • a handful of fresh coriander
  • dollop of sour cream
peel and dice the onion and garlic and chop up the chilli, keeping the seeds in.
fry them all in a hot deep pan with the oil for a few minutes.
sprinkle the cumin, salt and pepper over the steak and add the hot pan and fry for a few minutes until the meat is browned all over.
add the red wine and cinnamon stick to the pan and let the red wine reduce completely.
pour in the tomatoes and the stock and let it simmer for about a 2 hours.
peel the parsnips, swede, turnips and carrot and hack them up into thumb-sized pieces, then put into a large pan and cover with cold salted water.
simmer for 20 minutes, until the vegetables have softened, then drain.
deseed the vegetables and butter roughly with a fork so they are just squashed but not smooth.
deseed the pepper and slice into a dice and add to the chilli after 2 hours with the drained kidney beans and let it cook for another 30 minutes so that the meat is tender.
chop the coriander and mix in with the smashed roots.
serve a portion of the rots with the chunky chilli on top and a dollop of sour cream to finish.

5: CHUNKY CHILLI CON CARNE AND SMASHED ROOTS WITH SORTED

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This recipe was uploaded by FoodTube

 
 
serves 4

Method


peel and dice the onion and garlic and chop up the chilli, keeping the seeds in.
fry them all in a hot deep pan with the oil for a few minutes.
sprinkle the cumin, salt and pepper over the steak and add the hot pan and fry for a few minutes until the meat is browned all over.
add the red wine and cinnamon stick to the pan and let the red wine reduce completely.
pour in the tomatoes and the stock and let it simmer for about a 2 hours.
peel the parsnips, swede, turnips and carrot and hack them up into thumb-sized pieces, then put into a large pan and cover with cold salted water.
simmer for 20 minutes, until the vegetables have softened, then drain.
deseed the vegetables and butter roughly with a fork so they are just squashed but not smooth.
deseed the pepper and slice into a dice and add to the chilli after 2 hours with the drained kidney beans and let it cook for another 30 minutes so that the meat is tender.
chop the coriander and mix in with the smashed roots.
serve a portion of the rots with the chunky chilli on top and a dollop of sour cream to finish.
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