Beef Family friendly Main Mexican

Smoky beef chilli con carne

Name: Smoky beef chilli con carne
Prep time: 35 min
Cook time: 195 min
Total time: 230 min
Yield: 6
Cuisine: /mexican
Ingredients: 2 large dried ancho chillies; 1kg beef chuck steak, cut into 3cm pieces; 2 tablespoons plain flour, seasoned; 2 tablespoons olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 2 chipotle chillies in adobo sauce, chopped, 1 tablespoon sauce reserved; 1/3 cup (80ml) bourbon; 1 bay leaf; 1L (4 cups) beef stock; 2 red capsicums, seeds removed, chopped; 2 x 400g cans Ardmona Rich & Thick Classic Tomatoes; 2 tablespoons tomato paste; 2 tablespoons brown sugar; 1 tablespoon cocoa powder; 425g can black beans, rinsed, drained; 425g can red kidney beans, rinsed, drained; Steamed rice, sour cream, grated cheddar and flat-leaf parsley leaves, to serve

6 ratings

35m

3h 15m

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies gives classic chilli con carne a Mexican twist in this delicious dinner party idea.

2 large dried ancho chillies
1kg beef chuck steak, cut into 3cm pieces
2 tablespoons plain flour, seasoned
2 tablespoons olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 chipotle chillies in adobo sauce, chopped, 1 tablespoon sauce reserved
1/3 cup (80ml) bourbon
1 bay leaf
1L (4 cups) beef stock
2 red capsicums, seeds removed, chopped
2 x 400g cans Ardmona Rich & Thick Classic Tomatoes
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon cocoa powder
425g can black beans, rinsed, drained
425g can red kidney beans, rinsed, drained
Steamed rice, sour cream, grated cheddar and flat-leaf parsley leaves, to serve

Method

1.

Place ancho chillies in a bowl, cover with boiling water and set aside for 30 minutes or until softened. Drain, then slice off the tops. Scrape away the seeds and discard. Thinly slice flesh, then set aside.
2.

Toss beef in seasoned flour. Heat 1 tablespoon oil in a large flameproof casserole over medium-high heat. In 3 batches, brown beef, turning, for 2 minutes. Drain on paper towel and set aside.
3.

Add remaining 1 tablespoon oil to the casserole and reduce heat to medium. Add the onion and garlic, and cook for 3-4 minutes until soft. Stir in cumin, paprika, oregano, cinnamon and cayenne pepper, and cook, stirring, for a further 1-2 minutes. Return the beef to the casserole.
4.

Add chopped ancho chilli, chipotle chilli, reserved adobo sauce, bourbon, bay leaf, stock, capsicum, chopped tomato, tomato paste, sugar and cocoa powder. Bring to the boil, then reduce heat to low and simmer, slightly covered, stirring occasionally, for 2 1/2 hours.
5.

Add the beans, and simmer for a further 30 minutes or until thickened. Season to taste with salt and pepper.
6.

Serve the beef chilli with rice, sour cream, cheese and parsley.