Chilli cin carne numero uno (sous vide recipe)

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Chilli cin carne numero uno (sous vide recipe)
Chilli cin carne numero uno (sous vide recipe)
The Manhattan Chili Co.
Servings:6 to 8
Calories per serving:323
Ready in:24 hours 20 minutes
Prep. time:20 minutes
Cook time:24 hours
Difficulty:Difficult
Recipe author:Chef
First published:30th September 2015
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Chili con carne numero uno, homemade tortilla chips, plain rice, soured cream and orange slices
Home-made sous-vide cooker (and sous-vide bag!)
Chili con carne numero uno, the ingredients
The Manhattan Chili Co is now closed.

Ok, I had better fess up, this is another of my experiments, documented so it can be easily replicated if it is a success. This recipe is not cooked sous-vide in the way you would normally. I don't have a 6 litre sous-vide cooker, I've used my home-made sous-vide cooker and instead of cooking in a vacuum sealed bag, I've just used the slow cooker with scrunched up baco-foil to provide a better seal. This could be simply replicated in a slow cooker that has a very accurate temperature setting, should such a thing exist outside of my house!

If you are luck enough to have a sous-vide cooker that can accomodate 6 litres I would be inclined to premix everything in a bowl first and vacuum seal but manually seal the container before liquid is drawn into the vacuum sealer.

The recipe is very similar to the original , The Manhattan Chili Co's famous ‎Chili con carne numero uno. The main differences are that I've used leeks instead of onions and altered the cooking method .

This was not very successful - the prolonged cooking time make the oregano and cinnamon far too strong - stick to the original - it's far better!

1 cup in this recipe represents 237 ml

Ingredients

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Method

  1. In a wok or large frying pan, heat the oil and add a grind of black pepper then gently cook the leeks for 20 minutes until soft - don't brown them.
  2. 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. Saute for 10 minutes, draining any liquid after cooking.
  3. Add the onions and meat to the sous-vide or slow cooker.
  4. Stir in the chili, hot pepper sauce, paprika powder, cumin, oregano, cocoa powder and cayenne pepper, beans and crushed garlic, beef stock and passata, set the cooker to 65° C [149° F], seal as best you can and cook for 24 hours.
  5. Taste for seasoning and thicken with cornmeal if required.


serving suggestions

I'm using this as the basis for Frito pie.

See also

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