We think this is the best Chilli Con Carne you’ll ever make. So this isn’t a run-of-the-mill Chilli. It uses chorizo and braising steak and is best left in an oven for several hours. It’s the ultimate hearty comfort dinner and a great crowd pleaser. Serve with rice, avocado salsa & herby yogurt.
800g stewing steak cut into large chunks
200g cooking chorizo cut into 2cm pieces
2 red onions chopped
3 garlic cloves chopped
2 red chillies chopped
2 tsp ground cumin
2 tsp ground allspice
3 bay leaves
1 dried ancho chilli
1 tbsp oregano
3 tbsp balsamic vinegar
800g chopped tomatoes
3 tbsp tomato puree
800g borlotti or kidney beans
Handful chopped coriander
Brown the seasoned steak in a little oil and set aside.
Colour the chorizo and set aside.
Add the onion and colour before adding the garlic, spices, bay leaves and chilli.
Add the balsamic vinegar and let it bubble for a minute before returning the meat and chorizo to the pan and adding all the remaining ingredients.
Season and put in a low oven (120 conventional) or slow cooker for 3-6 hours.
Chop all the ingredients for the salsa and combine in a bowl. Combine the ingredients for the herby yogurt. Serve with a dollop of both on top of the chilli.
Recipe supplied by www.annasfamilykitchen.com