Rowena G's Recipes

Alices Chilli con Carne

Recipe by

Alice’s chilli con carne

Make the Meat sauce a day before and leave in the fridge overnight to develop the flavours before adding the beans and reheating to serve. The mix of meats and the lemon gives this dish a wonderful flavour. Another crowd pleaser !!

Ingredients

500g lean belly pork slices (entremeada in Portugal)

700g lean stewing steak (bife de carne cozida in Portugal)

2 tbsp olive oil

onions chopped

4 garlic cloves, finely chopped

1 unwaxed lemon washed well in water only

3 tbsp of your favourite chilli powder

1 tsp ground cumin

1 tbsp plain flour

Salt

2 bay leaves

2 tbsp tomato purée

300ml red wine

450ml beef stock

400g can black beans, drained and rinsed (on the final day of cooking)

  1. The day before, remove the fat from the belly pork and beef and cut the meat into small chunks (1.5 – 2 cm chunks) – this will take up to 20 -30 mins.
  2. Over a moderate heat in a spacious, heavy-based pan, put in the olive oil and then stir in the onions and garlic, stirring often, for 10-15 mins until soft.
  3. Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into very small pieces (each with a bit of peel).
  4. Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan. Put the sieve and its contents on one side.
  5. Return the pan to the heat and brown the meat in the hot oil, adding a little more in necessary. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, tomato purée, red wine and stock.
  6. Return the onions in the sieve to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. If the sauce gets too thick and starts to stick on the bottom add a little more water. Once the meat is cooked and the sauce is thick. Add salt to taste.
  7. Turn off the heat and cool, cover and chill overnight in the fridge.
  8. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
  9. Add the beans to the chilli and reheat. Serve with rice or garlic bread and salad.

Based on the recipe at:

https://www.bbcgoodfood.com/recipes/lindseys-ultimate-chilli-con-carne

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