Sunday, June 20, 2010

Carne con chilli with polenta and cheese cornbread

My Chilli con carne, (or carne con chilli?) recipe

Preheat oven to 150 deg Celsius.  In a heavy based cast iron dutch oven, soften 1 chopped brown onion and 3 chopped garlic cloves in about 1tbsp of olive oil.  Brown off approximately 500g of cubed chuck steak.  Add 1 tin of crushed tomatoes, 1 tsp of smoky paprika, 1 tbsp of sweet paprkia, 1 chopped red chilli (deseeded), 1 tbsp each of ground cumin and coriander, and 1 generous pinch of dried oregano.  Season to taste with salt and pepper, and bring to the boil.  Add 2 or 3 cans of rinsed kidney beans.  Finally add the secret ingredient for some extra richness - a half teaspoon of cocoa powder, and a half teaspoon of cinnamon.  Remove from the heat, place the lid on, and place in the oven.  Cook for 2 1/2 to 3 hours, or until the meat begins to fall apart.

Cook the cornbread as per this recipe -

Update.... also great as chilli con carne wraps, with lettuce, sour cream and grated cheese!

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