Chilli Con Carne (BritMex Style)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.

Step 2

Cut pepper in half lengthways, remove stalk, remove seeds and pith, then dice slightly larger than the onions

Step 3

Peel and crush garlic

Step 4

Blend Cumin, Paprika, Chilli

Step 5

Dissolve beef stock in water

Step 6

Drain and rinse kidney beans

Step 7

Heat a heavy based pan over a very high flame and add the beef. The mince should sizzle when it hits the pan and depending on the size of your pan it may be necessary to do this in 2 or 3 batches to ensure the mince doesn't stew in it's own juices. If the heat is too low you'll end up with rubbery, flavourless meat so really pay attention to this stage. Gradually break up the mince with a wooden spoon or (preferably) a silicone spatula. Keep turning and breaking down the mince for at least 5 minutes, until you have uniform sized lumps and it's just started to brown. If it still looks grey you're not done. Set the meat aside into a Pyrex bowl or similar, and repeat the same process for the next batch working as quickly as your hob and pan will allow.

Step 8

Reduce the pan to a medium flame and add the suet, allowing it to fully melt and come up to temperature before adding onions to gently sauté for 5-10 minutes until soft and translucent. Don't rush this stage as your patience will be rewarded with sweet tangy onions which form the foundation of your dish.

Step 9

Add the garlic and spice mix and give it a good stir, then leave it to cook for a further 2 minutes, stirring constantly to prevent burning the volatile oils in the spices. Add a tablespoon of water if the spices begin to stick/catch

Step 10

Add prepared beef stock, tomatoes, sugar, and marjoram (or oregano) to the pan and stir well. Cover with a lid and bring to the boil before immediately turning down to a slow simmer for 20 minutes. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan. If your sauce should reduce too far turn down your flame (or move to a smaller burner) and add a couple of tablespoons of water to loosen. After simmering gently your sauce should look thick and glossy.

Step 11

Stir in your kidney beans and a couple of tablespoons of water (or beef stock if your prefer) and return to the boil for 3-4 minutes before once again reducing the heat to simmer for 10 minutes. Taste a bit of the chilli and season with salt accordingly, it will probably require a lot more than you expect.

Step 12

Now replace the lid, turn off the heat and leave your chilli to stand for up to 20 minutes before serving, and relax. Leaving your chilli to stand is vital as it allows the flavours to relax mingle.

Step 13

Serve with soured cream and plain boiled long grain rice or jacket potatoes.