• Edf5adf7085860d979f282e684a8dd8d

King Of Chili

Delicious chili for a nice warming winter dinner

Prep
Cook
Serves 4people
Ingredients
1
tbsp Olive Oil
1
x (large) onion – finely chopped
2/3
x garlic cloves – crushed or finely chopped
g) 800g shin, bone removed. ask the butcher to slice it into six slices
g) 175g pork belly, chopped
g) 200g chorizo, sliced into 1/2cm circles
175
ml Strong Coffee (infused with dried chilli)
175
ml Dark Lager (I use Leffe Brun)
ml) 300ml red wine
ml) 100ml beef stock
1
x 400g can chopped tomatoes
1
tbsp Tomato Puree/umami paste
1/2
fresh green or red chilli (quite long) chopped or 1/2 chillies de arbol
1
dried chilli – (ancho, chipotle or poblano) rehydrated and then chopped
1
star anise
1/2
tsp ground cumin
1/2
tsp ground coriander
1/2
tsp smoked paprika
1/2
tsp cayenne pepper
1/2
tsp dried oregano or 1 tbsp oregano
1/2
tbsp cocoa powder or 20g grated dark chocolate (70%)
1
tsp cumin seeds
1
tbsp molasses or soft dark brown muscavado sugar
1
tbsp honey
1
cinnamon stick
good splash of lea & perrins
salt
pepper
tinned beans (pinto) drained and washed
(optional – wedge of lime, soured cream and chive and fresh grated cheddar to serve)
Directions
1.
Make a pot of strong coffee and then placed the dried chilli into the coffee, allow the chilli to rehydrate for 30 to 40 mins before chopping it.
2.
Preheat the oven to 140C. Heat 1tbsp olive oil in a large, heavy-based casserole pot on the hob over medium heat. Brown the shin slices on all sides. Remove the shin from the pan.
3.
In the same pan, over a low to medium heat, sauté the onion and garlic until soft, add the spices and sizzle for a few minutes, then add the dried herbs, ancho, chillies de arbol and chorizo. Cook for another minute.
4.
Put the shin back into the pot and add all the other ingredients, Add the coffee, lager, chopped tomatoes, chocolate, sugar, and lea & perrins. Give it a good stir then season with plenty of salt and freshly ground black pepper., apart from the beans. Cover and cook in the oven for two hours, giving it a stir after an hour.
5.
After two hours, check to make sure the meat is not drying out. If it is, add a little more water and cook for another hour.
6.
After three hours the shin should be falling apart and easy to shred. With a fork, shred the meat in the pot, removing any lumps of fat off the beef shin – there will be a fair bit and most people don’t like it, sadly. Stir well.
7.
Taste to see if your chilli needs any extra salt or chilli powder, adding more according to taste. I usually add 1-2tbsp of extra chilli powder but you may not need it. It depends on how hot your chillies were. It’s not prescriptive, do it to your own taste.
8.
Mix in the beans. Uncover the pot – you may need to add 1-2tbsp more water – leave the lid off, return to the oven and cook for a final hour. When finished, remove the star anise.
9.
Serve warm with rice or, if you can bear to wait, it’s better the next day. Garnish with fresh coriander leaves and serve with sour cream.

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