Chilli cin carne numero uno (sous vide recipe)
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| Chilli cin carne numero uno (sous vide recipe) | |
|---|---|
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| The Manhattan Chili Co. | |
| Servings: | 6 to 8 |
| Ready in: | 2 hours 30 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 2 hours 10 minutes |
| Difficulty: | 
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The Numero Uno chili recipe from Manhattan Chili Co Southwest-American Cookbook [ISBN 978-0517563175]. One of the features of this recipe is the 'just-cooked' garlic, added at the last minute.
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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Method
- 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.
Chef's notes
As I did not have quite enough minced beef and minced pork, I chopped up a large chicken breast6 and added that, cooking at the same time as the other meats.
See also
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