CHILLI CON CARNAGE WITH DJ BBQ

CHILLI CON CARNAGE WITH DJ BBQ
 
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Ingredients

Ingredients
Method
 
  • Drizzle of olive oil
  • 2 onions, finely chopped
  • Bunch coriander
  • 4 cloves garlic, finely sliced
  • 2 red chillies, sliced
  • 2 tsp ground cumin
  • 1 tsp hot chilli powder
  • 2 sticks cinnamon
  • 1kg good quality beef mince
  • half a glass of bourbon
  • 2 tins chopped tomatoes
  • 25g 70% dark chocolate
  • 2 x 400g tins kidney beans, drained and rinsed
  • 600g basmati rice
  • soured cream to serve
Heat a casserole pan over a medium high heat and add a splash of oil. Add the onions and allow to sauté for 5 minutes until softening. Finely chop the stalks of the coriander, leaving the leaves for garnish. Add the garlic, coriander and chillies to the pan and continue to cook for a couple of extra minutes then add all your spices and stir for a minute until aromatic. Turn the heat up and add your beef. Using your spoon break the mince up until brown all over and not clumpy. Bubble away the fat for a few extra minutes then add your bourbon. Bubble for a further couple of minutes then add your tomatoes and grate in the chocolate. Fill both tins with water and add to the pan to thin the mix out then season, cover with a lid and simmer gently, stirring every now and again for 1 hour. If you think it's drying out too quickly add more water to thin the consistency.

Pop off the lid and stir through your kidney beans and simmer for 15-20 minutes. Meanwhile cook your rice according to the packet instructions. Once your chilli is ready season to taste then serve on top of the rice, dollop with soured cream and scatter over your reserved coriander leaves.

CHILLI CON CARNAGE WITH DJ BBQ

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This recipe was uploaded by FoodTube

  
 
 
 

Method


Heat a casserole pan over a medium high heat and add a splash of oil. Add the onions and allow to sauté for 5 minutes until softening. Finely chop the stalks of the coriander, leaving the leaves for garnish. Add the garlic, coriander and chillies to the pan and continue to cook for a couple of extra minutes then add all your spices and stir for a minute until aromatic. Turn the heat up and add your beef. Using your spoon break the mince up until brown all over and not clumpy. Bubble away the fat for a few extra minutes then add your bourbon. Bubble for a further couple of minutes then add your tomatoes and grate in the chocolate. Fill both tins with water and add to the pan to thin the mix out then season, cover with a lid and simmer gently, stirring every now and again for 1 hour. If you think it's drying out too quickly add more water to thin the consistency.

Pop off the lid and stir through your kidney beans and simmer for 15-20 minutes. Meanwhile cook your rice according to the packet instructions. Once your chilli is ready season to taste then serve on top of the rice, dollop with soured cream and scatter over your reserved coriander leaves.
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