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{{#seo:
|title=Chilli con carne a beef recipe
|titlemode=replace
|keywords=#diced #tomatoes #chilli #staranise #kidneybeans #beans #redwine #simmer #pressurecooker #butter #oliveoil
|hashtagrev=032020
|description=This recipe requires partial use of a pressure cooker
}}

{{Template:AdvancePreparation}}

This recipe requires partial use of a [[Pressure cooker|pressure cooker]]. Ideally, this should be made a day or two before you want to eat it, so that the flavours can develop more.
{{recipesummary
|TotalCalories = 2422
|PortionCalories = 605
|DatePublished=31st October 2012
|Author = JuliaBalbilla
|Servings = Serves 4
|Difficulty = 3
|TotalTime = 1 day, 4 hours, 20 minutes
|PrepTime = 1 day, 20 minutes
|CookTime = 4 hours
|Image = [[Image:Chilli con carne (PC) recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Super tender''

5/5

The trick is using the pressure cooker

 [[User:NonLoggedInUser|NonLoggedInUser]] 

</tr></td>
</table>
'''For the [[Kidney beans|kidney beans]]'''
{{RecipeIngredients
| 50g [[Salt|salt]] dissolved in 500ml tap water
| 150g [[Dried|dried]] [[Kidney beans|kidney beans]]
| 500g [[Cherry tomatoes|cherry tomatoes]]
}}
'''For the [[Chilli|chilli]]'''
{{RecipeIngredientsNB
| [[Olive oil]]
| 450g [[Minced beef|minced beef]]
| 1 large [[Onion|onion]], peeled and [[diced]]
| 2 [[Star anise|star anise]]
| 1 large [[Carrot|carrot]], peeled and [[Diced|diced]]
| [[Garlic]] to taste, finely chopped
| [[Green chillies]] to taste, chopped (remove [[Seeds|seeds]] if desired, but personally I don't bother)
| 30g [[Tomato|tomato]] purée
| 375ml [[Red wine|red wine]]
| 50g [[Heston's spiced butter]]
| 3 medium [[Tomatoes|tomatoes]], [[Diced|diced]]
| 500ml [[Beef Stock|beef stock]]
}}
'''To finish and serve'''
{{RecipeIngredientsNB
| 2 [[Red peppers|red peppers]], de-seeded, [[Roasted|roasted]] and peeled
| Seasoning

}}

===[[Mise en place]]===
* Put the [[Brine|brine]] ([[Salt|salt]] and water mixture) in the bowl with the [[Beans|beans]].
* Cover and [[Refrigerate|refrigerate]] for 12 hours
===Method===

{{RecipeMethod
| Put the [[Tomatoes|tomatoes]] and 50g water into a [[Pressure cooker|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|kidney beans]] and add to the pan.
| Add enough water to cover the [[Beans|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|chilli]], coat the bottom of a large pan with [[Olive oil|olive oil]] and place over a high heat until [[Smoking|smoking]].
| Add the [[Mince|mince]], in batches if necessary, so that it browns rather than [[Stews|stews]].
| Remove and drain the [[Meat|meat]].
| Add a little water to the pan to [[Deglaze|deglaze]] it, and tip the water and bits in with the drained [[Meat|meat]].
| Reduce the heat to medium-high and thinly coat with another layer of [[Oil|oil]].
| Add the [[Onion|onion]] and the [[Star anise|star anise]] and cook for 7-10 minutes until the onion begins to colour.
| Add the [[Carrot|carrot]], [[Garlic|garlic]] and [[Green chillies|green chillies]] and cook for another 10 minutes or until the carrot is soft.
| Add the [[Tomato|tomato]] purée, stir and cook for another 5 minutes until everything turns a brick-red colour.
| Pour in the [[Red wine|red wine]] and allow to reduce by two thirds.
| Remove the [[Star anise|star anise]] and discard.
| Stir in the spiced [[Butter|butter]], the [[Mince|mince]], [[Diced|diced]] [[Tomatoes|tomatoes]] and [[Stock|stock]] and [[Simmer|simmer]] over a low heat for 2-3 hours, stirring occasionally.
| To finish, fold the [[Beans|beans]] and chopped [[Peppers|peppers]] into the [[Chilli|chilli]] and bring to a [[Simmer|simmer]].
| Season and stir in more spiced [[Butter|butter]] to increase the heat.
}}
===Serving suggestions===
Serve with [[Rice|rice]], or [[Grated|grated]] [[Cheese|cheese]] and [[Sour cream|sour cream]]
===Recipe source===
* Lightly adapted from a recipe in Heston Blumenthal at Home ISBN 1408804409
===Chef's notes===
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.
===See also===
* {{ChiliConCarne}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Mexican recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Grain and bean recipes]]
[[Category:Meat recipes]]
[[Category:Cooking with wine]]
[[Category:Pressure cooker recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/diced|#diced]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/chilli|#chilli]] [[Special:Search/staranise|#staranise]] [[Special:Search/kidneybeans|#kidneybeans]] [[Special:Search/beans|#beans]] [[Special:Search/redwine|#redwine]] [[Special:Search/simmer|#simmer]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/butter|#butter]] [[Special:Search/oliveoil|#oliveoil]]
</code>

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