Chilli con carne (PC)
This recipe requires partial use of a pressure cooker. Ideally, this should be made a day or two before you want to eat it, so that the flavours can develop more.
For the kidney beans
For the chilli
- Olive oil
- 450g minced beef
- 1 large onion, peeled and diced
- 2 star anise
- 1 large carrot, peeled and diced
- Garlic to taste, finely chopped
- Green chillies to taste, chopped (remove seeds if desired, but personally I don't bother)
- 30g tomato purée
- 375ml red wine
- 50g Heston's spiced butter
- 3 medium tomatoes, diced
- 500ml beef stock
To finish and serve
- Put the brine (salt and water mixture) in the bowl with the beans.
- Cover and refrigerate for 12 hours
- Put the tomatoes and 50g water into a pressure cooker
- Put on the lid, bring to pressure over a high heat, reduce heat and cook for 20minutes
- Remove from the heat and allow to cool before opening the lid
- Put the pan on a high heat, stirring frequently until the liquid is reduced by half - about 10 minutes
- Drain the kidney beans and add to the pan.
- Add enough water to cover the beans if necessary.
- Replace the lid and bring up to pressure over a high heat.
- Reduce and heat and cook for 20 minutes.
- Leave the mixture until completely before opening.
- Meanwhile, to start the chilli, coat the bottom of a large pan with olive oil and place over a high heat until smoking.
- Add the mince, in batches if necessary, so that it browns rather than stews.
- Remove and drain the meat.
- Add a little water to the pan to deglaze it, and tip the water and bits in with the drained meat.
- Reduce the heat to medium-high and thinly coat with another layer of oil.
- Add the onion and the star anise and cook for 7-10 minutes until the onion begins to colour.
- Add the carrot, garlic and green chillies and cook for another 10 minutes or until the carrot is soft.
- Add the tomato purée, stir and cook for another 5 minutes until everything turns a brick-red colour.
- Pour in the red wine and allow to reduce by two thirds.
- Remove the star anise and discard.
- Stir in the spiced butter, the mince, diced tomatoes and stock and simmer over a low heat for 2-3 hours, stirring occasionally.
- To finish, fold the beans and chopped peppers into the chilli and bring to a simmer.
- Season and stir in more spiced butter to increase the heat.
- Lightly adapted from a recipe in Heston Blumenthal at Home ISBN 1408804409
My husband felt that it needed 5 chillies, rather than 2. Also there was too much liquid, possibly caused by the fact that during simmering, it was covered for most of the time.
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