Chili con carne numero uno
This is the recipe for their best selling chili - make this famous restaurant chili at home!
The recipe here has is the version I made to suit my tastes and ingredients available. The original recipe and ingredient quantities can be found in the comments section.1 cup in this recipe represents 237 ml
- ¼ cup of olive oil
- Freshly ground black pepper
- 2 large onions peeled and roughly chopped (4 cups)
- 675 g (1.5 lb) minced beef (ground beef)
- 675 g (1.5 lb) minced pork (ground pork)
- 2 teaspoons sea salt
- 4 heaped tablespoons of unsmoked paprika powder
- 3 tablespoons fresh cumin seeds, toasted and ground to a powder in a coffee grinder
- 3 tablespoons dried Mexican oregano
- 2 tablespoons unsweetened cocoa powder (Green & Black's or similar quality product)
- 1/2 to 1 tablespoon of ground cinnamon powder
- 2 teaspoons of hot chilli powder
- 1.5 teaspoons of chilli flakes
- Good shake of Louisiana hot pepper sauce
- Good shake of lime juice
- 4 cups Passata
- 3 cups beef stock
- 8 garlic cloves, peeled and crushed
- 1 to 3 tablespoon coarse yellow cornmeal for thickening
- 2 cans red kidney beans
- In a wok or large frying pan, heat the oil and add a grind of black pepper then gently cook the onions for 20 minutes until soft - don't brown them.
- Meantime, in a separate pan, add a small amount of the oil from the onions, just to prevent the meat from sticking and add the pork, beef and salt. Cook for 20 minutes also.
- Drain the meat of any excess fat.
- Add the onions to the casserole and mix with the meat.
- Stir in the chili powder, hot pepper sauce, paprika powder, cumin, oregano, cocoa powder and cayenne pepper. Cook for 5 minutes, stirring often.
- Add the beef stock and tomato juice, bring to the boil, reduce the heat, cover and simmer for 1 hour.
- Taste and adjust for seasoning and then simmer for a further 30 minutes.
- Add the garlic and thicken with cornmeal if required. Add the beans and simmer for 5 minutes then serve.