Chilli Con Carne

Chilli Con Carne

There are so many variations of Chilli Con Carne but this has to be one of the BEST!  It takes a while to make so pour yourself a glass of red... the wait is most definitely worth it!

Serves 4

Preparation time: 20 minutes

Cooking time: 2 ½ hours

Ingredients

For the Braised Mince

1½ tbsp vegetable oil

2 small onions, peeled, chopped

3 garlic cloves, peeled, chopped

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

500g beef mince

200g canned chopped tomatoes

½ tbsp Worcestershire sauce

500ml beef stock

For the chilli con carne

1 tbsp vegetable oil

1 onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp chilli powder

1 tsp smoked paprika

350ml red wine

1 x 400g can of chopped tomatoes

splash of Worcestershire sauce

2 red chillies, finely chopped

Braised mince (see above)

250g mushrooms, thickly sliced

1 x 400g can red kidney beans, rinsed, drained

250ml beef stock

To serve

300g long-grain rice, cooked according to packet instructions, drained

4 warmed tortilla wraps

1 x 150ml pot soured cream

100g mature cheddar, grated

Small bunch fresh coriander, finely chopped

Method

1.      To make the braised mince, heat half of the vegetable oil in a large pan over a high heat.  Add the onions, garlic and herbs and fry for 3-4 minutes, or until softened and golden-brown. Turn off the heat and set the pan aside.

2.         Heat the remaining oil in a separate pan over a medium heat. Add a third of the beef mince and fry for 4-5 minutes, or until browned.

3.          Transfer the browned mince to the pan containing the onions, garlic and herbs.

4.          Repeat the process twice more, overloading the pan will not speed things up because the pan will lose heat, so take your time.

5.          Return the pan containing the cooked mince and vegetables to a medium heat. Add the canned tomatoes and Worcestershire sauce and stir the mixture well to combine. Bring the mixture to a simmer.

6.          Add the stock to the beef and tomatoes mixture and bring to a simmer. Simmer for one hour, uncovered, or until the volume of liquid has reduced slightly and the sauce has thickened. Set aside to cool. Now pour yourself a glass of red and prepare the ingredients for the Chilli Con Carne.

7.          For the chilli con carne, heat the oil in a large heavy-based pan over a medium heat. Add the onions and garlic and fry for 3-4 minutes, or until softened and slightly browned.

8.          Stir in all the ground spices until they coat the onions and garlic, then pour in the red wine and bring the mixture to a simmer, stirring occasionally.  Simmer for 6-8 minutes, or until the volume of liquid has reduced by half.

9.          Add the chopped tomatoes, Worcestershire sauce and chopped red chillies and continue to simmer for 4-5 minutes, or until the sauce has thickened slightly.

10.       Add the braised mince, mushrooms, kidney beans and beef stock, stir well, then simmer over a low heat, uncovered, for 40-45 minutes, stirring occasionally, or until the sauce has thickened and the flavours have intensified.

11.       To serve, divide the rice equally among four serving plates. Spoon over the chilli con carne. Place one tortilla alongside each serving. Place the soured cream and cheese into small bowls and serve alongside.

The Ultimate Chilli Con Carne with Steak & Chorizo

 The Ultimate Chilli Con Carne with Steak & Chorizo

This truly is an amazing chilli and is a fantastic dish to serve friends or family for a casual get-together!

Serves 6-8

Prep time: 10 minutes

Cooking time:  3 hours  45minutes

Ingredients

2 tbsp olive oil

1.5kg casserole steak, cut into bites sizes

2 onions, peeled & finely chopped

6 garlic cloves, peeled & finely chopped

2 tbsp oregano

2 tsp ground cumin

2tbsp chilli powder

2 tsp smoked paprika

4 red chillies, finely chopped

400g chorizo, sliced

600ml red wine

250ml beef stock

2 tbsp dark brown sugar

2 x 400g cans of chopped tomatoes

2 x 400g can of kidney beans

40g dark chocolate

To serve

Sour Cream

Small bunch of fresh coriander, roughly chopped

Crusty Bread & Rice

Method

1.        In a large heavy based pan heat the oil on the hob over a medium heat and brown the meat in batches, remove and set aside.

2.        In the same pan add the onion and garlic on a low heat and sauté for 3-4 minutes until softened.  Now add the oregano, cumin, chilli powder, paprika, chillies and chorizo, cook for a further minute.

3.        Now return the meat to the pan with the wine, stock, sugar and tomatoes, bring to the boil, cover and simmer for 2 hours, stirring after one hour.

4.        Now taste the chilli to see if it requires any further chilli powder.

5.        Mix in the beans and simmer for a further hour uncovered adding more water if required.

6.        Stir in the chocolate.

7.        Serve with rice & crusty bread, garnish with coriander and sour cream. Enjoy!

Set of 4 Ceramic Bowls & Spoons on a Slate Base - Arthur Price

Cutlery - Sophie Conran Rivelin by Arthur Price

The Best Chicken Enchiladas

The Best Chicken Enchiladas

These have to be the best chicken enchiladas that I have ever tasted!  They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies.  This dish can be prepared in advance and placed in the oven when your guests arrive.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

900ml chicken stock

4 chicken breasts

1 tbsp olive oil

1 onion, peeled & finely chopped

½ tbsp dried parsley

½ tsp dried oregano

1 tsp hot chilli powder

¼ tsp ground cumin

Freshly ground salt & pepper

2 garlic cloves, crushed

400g passatta

3 green chillies, deseeded & finely chopped

150g mature cheddar cheese, grated

2 tbsp sour cream

8 flour tortillas

2 tbsp fresh coriander, chopped

Enchilada Sauce

1 tbsp olive oil

1 tbsp plain flour

1 tsp hot chilli powder

400g/14 oz passatta

¼ tsp ground cumin

1 garlic clove, crushed

Freshly ground salt & pepper

To serve

Sour cream

Small bunch of fresh coriander, finely chopped

Method

1.  In a large pan bring the chicken stock to a boil then reduce to a simmer.  Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes.  Take off the heat and leave in the pan for 10-15 minutes.  Remove the chicken, shred and set aside.

2.  Heat the oil in a large frying pan and add the onion, cook until softened.  Add the herbs, spices, salt, pepper and garlic. 

3.  Add the passata and chillies, bring to the boil then add the shredded chicken.  Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.

4.  Preheat the oven to 200°C/400°F/gas mark 6.

5.  For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder.  Stir over a medium to low heat for 2 minutes.  Slowly add the passata stirring continuously to make sure you have a smooth consistency.  Add the garlic and cumin and a dash of water if the sauce is too thick.  Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.

6.  When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.

7.   Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it.  Place in the dish and repeat with the remaining tortillas.

8.  Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese.  Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.

9.  To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!

Fish Tacos

Fish Tacos

A wonderfully delicious meal to share with friends and family!  All the accompaniments can be prepared in advance to create hassle-free entertaining!

Serves 4

Prep time: 15 minutes

Cooking time:  10 minutes

Ingredients

125g plain flour

2 tsp paprika

2 tsp dried oregano

1 tsp dried marjoram

2 tsp ground cumin

½ tsp sea salt

½ tsp freshly ground pepper

4 cod fillets, cut into large chunks

Vegetable oil, for deep frying

8 corn or flour tortillas, warmed

To serve:

Spicy Fresh Tomato Salsa (see recipe)

Guacamole (see recipe)

Chipotle Garlic Mayonnaise (see recipe)

A handful of shredded iceburg lettuce

Preparation method

1.  Put the flour, paprika, oregano, marjoram, cumin, salt, pepper and 250ml water in a large bowl and whisk together until you have a smooth paste.

2.  Place the fish into the batter and make sure it is well coated. 

3.  Heat the vegetable in the deep fryer until it is 170°C.  Using a slotted spoon gently lower the fish into the oil, cook in batches for 3 minutes.  Remove the fish and allow to drain on kitchen paper.  Repeat the process until all the portions have been fried.

4.  To serve, layer up the ingredients over the tortillas: lettuce, fish, spicy fresh tomato salsa, guacamole and chipotle garlic mayonnaise. Enjoy!

Chipotle Garlic Mayonnaise

Chipotle Garlic Mayonnaise

This tasty chipotle mayonnaise has a great kick, it makes a delicious dip for chicken or fish, or use it as a sandwich or burger spread! 

Serves 4

Prep time: 5 minutes

Cooking time:  Zero

Ingredients

2 garlic cloves, peeled

250ml mayonnaise

3-6 tbsp chipotle chilli paste

Preparation method

1.  Put all the ingredients in a food processor and whizz for 3 minutes.  Place in a serving bowl.

the Best Guacamole recipe

The Best Guacamole

A very quick & simple tasty guacamole recipe!  Perfect accompaniment to corn chips, fajitas and tacos!

Serves 8

Prep time: 15 minutes

Cooking time:  Zero

Ingredients

3 ripe avocados, peeled & chopped

1 lime, juiced

¼ red onion, finely chopped

1 very small handful of fresh coriander, finely chopped

2 tbsp Spicy Fresh Tomato Salsa

Sea salt & freshly ground pepper, to taste

Preparation method

1.  Place the avocados, lime juice, red onion, coriander and salsa in a large bowl.  Mix and crush until you have the consistency you prefer.

2.  Season with salt and pepper to taste.

Spicy Fresh Tomato Salsa

Spicy Fresh Tomato Salsa

A wonderful fresh & spicy salsa perfect for corn chips, fajitas or tacos!

Serves 4

Prep time: 10 minutes (1 hour resting time)

Cooking time:  Zero

Ingredients

3 tomatoes, seeded & chopped

3 small spring onions, trimmed & roughly chopped

1 jalapeno pepper, seeded & finely chopped

1 garlic clove, crushed

¾ tsp salt

10g fresh coriander, roughly chopped

Preparation method

1.  In a large bowl, combine the tomatoes, spring onions, jalapeno pepper, garlic and salt, then stir until thoroughly mixed through.  Let the salsa stand for an hour to allow the flavours to mellow.

2.  Just before serving, add the chopped coriander and stir.  Serve immediately or store in the refrigerator for up to 2 days.

the BEST Beef Enchiladas

The Best Beef Enchiladas

This is a wonderful dish full of flavour with mouth watering tender beef! It takes 3 hours to cook but is worth every minute.

Serves 4

Preparation time:  10 minutes

Cooking time:  3 hours

Ingredients

900g stewing steak, cut into 1 inch cubes

Sea salt & pepper

2 tbsp vegetable oil

2 red onions, peeled & blitzed in a food processor

1 tbsp chilli powder

2 tsp ground cumin

2 tsp ground coriander

¼ tsp cayenne pepper

4 cloves of garlic, peeled & crushed

900ml tomato passatta

60ml red wine

1 tbsp brown sugar

250g cheddar cheese, grated

8 flour tortillas

To serve

Sour cream

Mixed Salad

Preparation method

1.  Preheat the oven to 160°C/300°F/Gas mark 3.  Pat dry the beef with kitchen paper and season with salt and pepper.

2.  In a large oven proof casserole dish heat 1 tbsp of oil and add half the beef, brown all over and set aside.  Add another tbsp of oil and brown the remaining beef and then remove from the dish.

3.  Add the onions with ½ tsp salt, cook until softened.  Return the beef to the dish along with any juices, add the spices with ¼ tsp of pepper.  Cook until the spices become very fragrant, stir in the garlic and cook for another minute.

4.  Add the tomato sauce, wine and sugar and bring to the boil.  Cover tightly and place in the oven for 2 – 2 ½ hours until the meat is very tender.

5.  Remove the casserole from the oven and scoop the meat out of the dish and place in a large bowl and shred it with two folks.  Add a couple of spoonfuls of sauce to the beef.

6.  Increase the oven temperature to 190°C/375°F/Gas mark 5.  Spoon a large tbsp of sauce on the bottom of a baking dish, spread it out to cover.

7.  Stir half the grated cheese into the shredded beef.  Spoon 1/8 of the beef filling into a tortilla, roll it up tightly and place seam side down in the baking dish.  Repeat this and once you have filled all the tortillas spoon the remaining sauce over the top.  Sprinkle with the remaining cheese and cover the baking dish with foil and place in the oven for 20 minutes.  Remove the foil and allow to bake for a further 5-10 minutes until the topping has melted and is browning.

7.  Serve with a topping of sour cream and mixed salad, enjoy!

the Best Chicken Enchiladas

The Best Chicken Enchiladas

These have to be the best chicken enchiladas that I have ever tasted!  They are quite spicy so if you don’t like a dish to be too hot reduce the amount of chilli powder and chillies.  This dish can be prepared in advance and placed in the oven when your guests arrive.

Serves 4

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients

900ml/30 fl oz chicken stock

4 chicken breasts

1 tbsp olive oil

1 onion, peeled & finely chopped

½ tbsp dried parsley

½ tsp dried oregano

1 tsp hot chilli powder

¼ tsp ground cumin

Freshly ground salt & pepper

2 garlic cloves, crushed

400g/14 oz passatta

3 green chillies, deseeded & finely chopped

150g/5oz mature cheddar cheese, grated

2 tbsp sour cream

8 flour tortillas

2 tbsp fresh coriander, chopped

Enchilada Sauce

1 tbsp olive oil

1 tbsp plain flour

1 tsp hot chilli powder

 400g/14 oz passatta

¼ tsp ground cumin

1 garlic clove, crushed

Freshly ground salt & pepper

To serve

Sour cream

Small bunch of fresh coriander, finely chopped

Method

1.  In a large pan bring the chicken stock to a boil then reduce to a simmer.  Place the chicken breasts in the pan, cover with the lid and let poach for 10 minutes.  Take off the heat and leave in the pan for 10-15 minutes.  Remove the chicken, shred and set aside.

2.  Heat the oil in a large frying pan or wok and add the onion, cook until softened.  Add the herbs, spices, salt, pepper and garlic. 

3.  Add the passata and chillies, bring to the boil then add the shredded chicken.  Reduce the heat and let simmer for 20 minutes, add a splash of water if the mixture becomes to dry.

4.  Preheat the oven to 200°C/400°F/gas mark 6.

5.  For the Enchilada sauce, heat the oil in a pan and then add the flour and chilli powder.  Stir over a medium to low heat for 2 minutes.  Slowly add the passata stirring continuously to make sure you have a smooth consistency.  Add the garlic and cumin and a dash of water if the sauce is too thick.  Keep stirring and let simmer until it reduces to a thick tomato sauce, season to taste.

6.  When the chicken mixture is ready add 1/3 of the grated cheese, sour cream and coriander, mix until the cheese has melted.

7.   Lightly oil an oven proof dish, take a flour tortilla and place a 1/8 of the mixture inside and roll it.  Place in the dish and repeat with the remaining tortillas.

8.  Pour the Enchilada sauce over the tortillas and sprinkle over the remaining cheese.  Place in the oven and cook for 15-20 minutes or until the cheese begins to turn golden.

9.  To serve, divide between serving plates and top with sour cream and a sprinkling of coriander, enjoy!