Great flavours and a good one to make if your planning ahead to feed a few people. Make the Meat sauce two days before and leave in the fridge to develop the flavours or put in the freezer for up to 6 months before adding the beans on the day you serve the dish and reheating to serve. The lemon gives this dish a wonderful flavour, honestly !! Another crowd pleaser !!
Ingredients
1 Kg Minced beef (I like mine a little fatty)
2 tbsp olive oil
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
3 bay leaves
2 tbsp tomato purée
300ml red wine
450ml water in which 2 beef stock cubes are dissolved
400g can red beans, drained and rinsed (on the final day of cooking)
- Over a moderate heat in a spacious, heavy-based pan, put in the olive oil and then stir in the onions fry gently stirring often, for 20-30 mins until soft, add the garlic 5 minutes before the end to get soft.
- Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into very small pieces (each with a bit of peel on it).
- 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.
- Return the pan to the heat and brown the meat in the hot oil, adding a little more oil if necessary. When all the meat is brown 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. Then add the bay leaves, 1/2 tsp salt, the lemon, tomato purée, red wine and stock. Stir well.
- 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.
- Turn off the heat and cool, cover and chill in the fridge.
- Can be frozen at this stage for up to 6 months – defrost overnight in the fridge before continuing with the recipe.
- On the day of serving 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