My weekend will be all about sport. Kids sport. Football and volleyball... Oh, and feeding the athletes... and washing their sports gear.
Whatever you're up to, I hope it's delicious. x
Smoky Beef Chilli Con Carne
slightly adapted from Delicious
1 large dried ancho chilli, stem and seeds removed
500g beef chuck steak, cut into 3cm chunks
2 tablespoons plain flour, seasoned with sea salt flakes
2 tablespoons olive oil
1 onion, roughly chopped
2 cloves garlic, roughly chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 cayenne pepper
1 chipotle chilli in adobo sauce
1 bay leaf
2 cups beef stock
1 red capsicum, finely diced
1 x 400g can chopped tomatoes
1 tablespoon tomato paste
1 tablespoon brown sugar
1/2 tablespoon cocoa powder
1 x 425g red kidney beans, drained
Heat a dry cast iron frying pan on high heat. Once hot, place the ancho chillies in the hot dry frying pan and cook for about 20 seconds on both sides. Remove the frying pan from the heat and pour enough boiling water over to cover the chilli and leave to soak, off the heat, for 30 minutes. After 30 minutes, the chilli will be soft. Drain, discarding the soaking water and roughly chop the chilli.
Toss the beef in the seasoned flour until completely coated. Heat 1 tablespoon of oil in a large casserole and add the beef in batches. Brown on all sides. Remove the beef from the pan and set aside.
Put the onion and garlic into a blender and blitz to chop it finely.
Add the remaining tablespoon of oil to the casserole and add the onion and garlic and cook gently for 3-4 minutes. Add the cumin, paprika, oregano, cinnamon and cayenne pepper and cook, stirring, for another minute. Add the beef.
Put the chipotle chilli in abodo sauce, tomato paste and the soaked ancho chilli into the blender and blitz until it becomes a paste. Add this to the casserole along with the tomatoes, sugar, cocoa powder, bourbon, bay leaf, stock and capsicum. Bring to a boil and then reduce to simmer. Simmer for 2 1/2 hours.
Add the beans and simmer for another 30 minutes.
I served mine with red chile rice, Greek yoghurt, grated cheddar cheese, sliced avocado, coriander leaves, lime wedges to serve.