It’s been quite awhile since I put up a savoury recipe, so what better one to share with you than a classic: chilli con carne. This isn’t your regular chilli, oh no, it’s a posh one! Well, that’s what we call it in the Domestic Abode. And why is it posh? Instead of using minced beef, I’ve switched it for braising /stewing steak, or if you’re in India, it’s truly posh, as you’ll need to use beef fillet.
This is one of the Domestic Prince’s favourite dishes in my repertoire, which he wolfs down in double quick time.
Serves 4 to 6 (depending how greedy you are)
- 3tbsp olive oil
- 1 kg braising / stewing steak, cut into chunks
- 250g chorizo, cut into chunks
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2 tsp ground allspice
- 2 tsp ground cumin
- 1/2 tsp cayenne chilli pepper
- 1/2 tsp smoked paprika
- 2 fresh red chillies, finely chopped
- 3 tbsp tomato puree
- 3 tbsp balsamic vinegar
- 2 x 400g tins chopped tomatoes
- 300ml beef stock
- 1 x 400g tin kidney beans, drained and rinsed
- salt and pepper
- Tortilla chips
- Sour cream
- Grated cheese
- Preheat the oven to 140C/gas mark 1.
- Heat the oil in a frying pan or a large casserole dish that has a lid. Fry the beef until it’s nicely coloured. Remove the meat from the pan and set aside.
- Pop the chorizo into the pan, fry until it just starts to release its juices and starts to brown. Take out the chorizo and set aside with the beef.
- Fry the onion and garlic in the chorizo oil until the onions just start to colour. Add the spices, chillies and tomato puree and cook for 2 to 3 mins. Add the balsamic vinegar and chopped tomatoes.
- Put the beef and chorizo back in the pan along with the stock. Bring up to a simmer and cover with the lid. Transfer to the preheated oven and cook for 2 hours.
- Remove from the oven, add the kidney beans and pop back in for another 50 to 60 minutes.
Domestic Princess tips
- The chunks of steak can obviously be swapped for regular minced beef.
- If you want to lessen the heat of this dish, scrape out the seeds from the chillies before adding them in.
- If you can’t get hold of smoked paprika, use ground chilli powder instead.
- Check after about an hour, as you might need to add more liquid. I either add plain boiled water, or a drop of stock.
- This recipe freezes really well.
What’s your favourite classic dish?
Have a lovely weekend!
With much love
The Domestic Princess