Hio.
Serves lots. Or me, if im hungry.
Warning: This is not a dish for people who are concerned about diets. Or their intestinal health.
Gear:
Stirring implements.
Either a crockpot for the oven, or a pressure cooker.
If you're using a pressure cooker, make sure it will handle the volume ok.
Ingredients:
Note: herbs should be fresh unless its unavoidable.
2 tins of tomatoes.
1 - 2 pints of beer. Either use a mexican cerveza, or a fairly light bitter.
Try both sometime and you'll see why.
Oregano to taste
Basil to taste.
Chillies to taste
2 tsp of cumin seeds.
Wadge of parsley, flat or curly, so long as it's fresh.
1kg roasting beef, or beef of your choice. I like to use a cubed up roasting joint. Mince works too, i suppose.
500ml of chicken stock.
Fistfull of flour. Probably about 1 and a half cups.
Olive oil. If you really wanted to be traditional mexican, you'd use lard.
Heat the olive oil in a pan(or the pressure cooker if you're using one), and toss in the cumin seeds. let them crackle for a second or two, and throw in the flour. When the flour is starting to brown, put the beef in. Brown the meat off in the flour. It will coat it nicely. Once you're happy with the meat, throw on the tinned tomatoes, the beer, stock, and herbs.
If you like, you can add a tin or two of beans at this stage. Anything pretty much will work, i've even had success with heinz(!).
If you're using the oven, transfer everything to the crockpot and bung in the oven at 180-200. Its going to be a few hours, i tend to go by smell.
If you're using the pressure cooker, it will be about 30-40 minutes, at highest pressure and as low a heat as will keep pressure up in the container.
Serve with fresh crusty bread, and a pint.
Max's Chilli
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maxashton
Re: Max's Chilli
You'd also use plain chocolate in the recipe as wellmaxashton wrote: If you really wanted to be traditional mexican, you'd use lard.
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza." ~ Dave Barry
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mysterio
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maxashton
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mysterio
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Scooby
Sounds great MA, imo the best chilli is made with cubed beef, but minced is ok. I like to make it with at least a kg of beef as the leftovers taste better after a day or 2.
I make sure I use whole toms and let them cook without breaking them up, doing that just before serving when checking the seasoning, the pips can give a slightly bitter taste if cooked crushed, thats why some recipes say to add a little sugar.
I make sure I use whole toms and let them cook without breaking them up, doing that just before serving when checking the seasoning, the pips can give a slightly bitter taste if cooked crushed, thats why some recipes say to add a little sugar.
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maxashton
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mysterio
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drsmurto
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maxashton
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SteveD