This chilli con carne from Neven Maguire is great comfort food on a cold day.
Serves 6
Ingredients
2 tbsp of rapeseed oil
675g (1½lb) of rump steak, trimmed and
diced into 1cm (½in) cubes
2 onions, finely chopped
1 tsp of hot chilli powder
1 tbsp of paprika
1 tsp of ground cumin
1 tsp of ground coriander
2 tbsp of dark, muscovado sugar
3 garlic crushed cloves
2 x 400g cans of chopped tomatoes
600ml (1 pint) of beef stock
2 x 400g cans of red kidney beans, drained and rinsed
Maldon sea salt and black pepper
Crème fraîche and fresh coriander
Tortilla chips, to serve
Method
1 Heat the oil in a large, heavy-based pan until very hot. Sauté the beef in batches for 4 to 5 minutes until it’s browned all over. Remove the beef with a slotted spoon, each time leaving the fat behind in the pan, and set aside on a plate until needed.
2 Add the onions to the heated pan with the chilli powder, paprika, cumin, coriander and sugar. Fry gently for 8 to 10 minutes until the onions are golden and caramelised, stirring from time to time. Do not be tempted to turn down the heat.
3 Return the browned beef to the pan with the garlic, tomatoes and stock. Season well and bring to the boil. Then reduce the heat and simmer, uncovered, on a low heat for one hour.
4 Finally, stir in the kidney beans and cook for another 20 minutes until the meat is meltingly tender. Season to taste.
5 Ladle the chilli con carne into warmed serving bowls and garnish with the crème fraîche and coriander. Add a handful of tortilla chips to each plate when serving.
SHARING OPTIONS