The Best Chilli con Carne ever!

This is a truly great recipe for chilli that I’ve adapted slightly from Allegra McEvedy’s Leon cookbook. Bursting with flavour and stuffed full of spices (and not just the normal chilli) it’s a real winter warming dinner.  Although it’s not particularly hot, if you don’t like much heat to your food tone down the chilli a little or omit altogether, which is something I often do so the kids can enjoy it with us too.

Using braising beef rather than mince also make this extra special; not only tastier and healthier, it’s great to know exactly what meat you’re eating!  I used pumpkin instead of carrots, which happily added a lovely sweet note to the chilli.

Please beware, this is not a quick chilli to make!.  It requires marinading the beef, preferably overnight, and a good few hours of cooking. So well worth it though!

Enough for 4-6 (depending on how greedy you want to be!)

1 heaped tsp dried chilli flakes

2½ tsp ground cumin

2 tsp dried oregano

1 tsp cinnamon

5 sprigs of thyme

5 cloves of garlic, finely chopped

500g braising beef, cut into 2cm chunks

3 tbsp olive oil

1 heaped tsp cumin seeds

1 heaped tsp coriander seeds

½ red chilli, thinly sliced

2 large onions, diced

2 carrots or equivalent of squash or pumpkin, diced

1 x 400g tin of chopped tomatoes

2 x 400g tins of kidney beans

salt & pepper

Firstly you need to marinade your meat for at least a few hours, preferably overnight.  Into a large bowl put the dried chilli, ground cumin, oregano, cinnamon, thyme and a couple of the sliced garlic cloves.  Mix together and add the beef.  Using your hands rub the spices into the beef and leave to marinade in the fridge.

Heat the olive oil in a very large saucepan or casserole.  Add the cumin and coriander seeds and cook on a gentle heat until you can smell the spices. Add the marinaded beef and thyme to the pan turning every few minutes. Fry until the beef has browned on all sides.

Add a little salt to the pan, as well as the fresh chilli, remaining three sliced garlic cloves, onions and carrots (or squash or pumpkin).  Stirring often continue to cook for about 10 to 15 minutes.

Add the chopped tomatoes, cook for a further 10 minutes.  Now add the kidney beans. Pour in enough water to just cover and gently simmer for an hour with the lid on.

Take off the lid and simmer for up to another hour.  The chilli is ready when the beef is completely tender and sauce nicely thickened.  If the sauce becomes too dry add a little more water.

Once finished adjust the seasoning to taste.

Great served with rice and a big dollop of sour cream on top of the chilli. Divine.