I'm a bit confused here: by chili I mean the actual fruit, used in a vast number of dishes, whereas you seem to be referring to a specific combo? [like, eg, chilli con carne?]
Hence, being unsure, I have no recipe to offer, but I can tell you that slicing and pounding chilli in a mortar and pestle really brings its the flavour. And, never never ever use canned processed foods if you can help it!
Hi Annalouise, yes here in Nebraska (and I presume the rest of the states) chili automatically refers to chili con carne. I was confused too, when I first moved!!! I really need to get a mortar and pestle, there are so many great uses for them aren't there ?!
Oh, okay, thanks. Then, I only have one recipe, a Jamie Oliver one - two items are canned, you should get fresh. Also, the recipe makes the point that you should make it a day ahead to improve the flavour. I would also 'mortar and pestle' the cumin seeds - and be strongly tempted to add more chilli!:
Jamie Oliver’s Chilli con Carne
An old favourite dish from Mexico. Suitable for egg-free, dairy-free (if you serve it without the suggested yoghurt) and gluten-free diets.
2 medium onions 1 garlic clove olive oil 2 tsp chilli powder 1 fresh red chilli, deseeded and finely chopped 1 tsp ground cumin (or crushed cumin seeds) sea salt and freshly ground black pepper 450g / 1lb chuck steak, minced or best minced beef 200g / 7oz sun-dried tomatoes in olive oil 2 x 400g cans chopped tomatoes 1/2 stick cinnamon 2 x 400g cans red kidney beans, drained
1. To cook this I use a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method then preheat the oven to 150C/ 300F/Gas 2.
2. Blend the onions and garlic in the food processor until finely chopped, then fry in a little olive oil until softened. Add the chilli powder, fresh chilli, cumin and a little seasoning. Then add the minced chuck steak or beef and continue to cook, stirring, until it has browned.
3. Blend the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef with the tomatoes, cinnamon stick and a wine glass of water. Season a little more if need be.
4. Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to a simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours. Add the tinned kidney beans 30 minutes before the end of the cooking time - they are already cooked and only need warming up.
5. This always tastes better if you cook it the day before (to give the flavours time to develop), so its really handy if you've got friends coming round and don't want to be stuck in the kitchen. Just take it out of the fridge and warm it up - serve with lots of fresh crusty bread, a nice tossed salad, and a big blob of natural yoghurt or guacamole.
I'm a bit confused here: by chili I mean the actual fruit, used in a vast number of dishes, whereas you seem to be referring to a specific combo? [like, eg, chilli con carne?]
ReplyDeleteHence, being unsure, I have no recipe to offer, but I can tell you that slicing and pounding chilli in a mortar and pestle really brings its the flavour. And, never never ever use canned processed foods if you can help it!
Hi Annalouise, yes here in Nebraska (and I presume the rest of the states) chili automatically refers to chili con carne. I was confused too, when I first moved!!!
ReplyDeleteI really need to get a mortar and pestle, there are so many great uses for them aren't there ?!
Oh, okay, thanks. Then, I only have one recipe, a Jamie Oliver one - two items are canned, you should get fresh. Also, the recipe makes the point that you should make it a day ahead to improve the flavour. I would also 'mortar and pestle' the cumin seeds - and be strongly tempted to add more chilli!:
ReplyDeleteJamie Oliver’s Chilli con Carne
An old favourite dish from Mexico. Suitable for egg-free, dairy-free (if you
serve it without the suggested yoghurt) and gluten-free diets.
2 medium onions
1 garlic clove
olive oil
2 tsp chilli powder
1 fresh red chilli, deseeded and finely chopped
1 tsp ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
450g / 1lb chuck steak, minced or best minced beef
200g / 7oz sun-dried tomatoes in olive oil
2 x 400g cans chopped tomatoes
1/2 stick cinnamon
2 x 400g cans red kidney beans, drained
1. To cook this I use a metal pan or casserole with a lid, which you can use
on the hob and in the oven. If you are going to use the oven method then
preheat the oven to 150C/ 300F/Gas 2.
2. Blend the onions and garlic in the food processor until finely chopped,
then fry in a little olive oil until softened. Add the chilli powder, fresh
chilli, cumin and a little seasoning. Then add the minced chuck steak or
beef and continue to cook, stirring, until it has browned.
3. Blend the sun-dried tomatoes in the food processor with enough oil from
the jar to loosen into a paste. Add these to the beef with the tomatoes,
cinnamon stick and a wine glass of water. Season a little more if need be.
4. Bring to the boil, cover with greaseproof paper and the lid, then either
turn the heat down to a simmer and cook for 1 1/2 hours or transfer the pan
to the oven for about 1 1/2 hours. Add the tinned kidney beans 30 minutes
before the end of the cooking time - they are already cooked and only need
warming up.
5. This always tastes better if you cook it the day before (to give the
flavours time to develop), so its really handy if you've got friends coming
round and don't want to be stuck in the kitchen. Just take it out of the
fridge and warm it up - serve with lots of fresh crusty bread, a nice tossed
salad, and a big blob of natural yoghurt or guacamole.