haven't posted anything for a while. here's an update to my ongoing quest to find the ultimate chilli recipe.
it is not, in my opinion, possible to get good chillies in Australia unless you are lucky enough to have access to a specialist seller. coleworths do the common long cayenne chllies and jalapenos, but that's it. an asian grocer may have a better selection, but they're typically not the right variety. if you're prepared to order some online then I suggest the dried ancho chillies which are not too hot, have a nice flavour, and will last for ages on the shelf. otherwise just grab some medium-mild dried chillies from an indian shop and see how you go.
ingredients:
1kg beef - bulk rump works well, or you could cut down a small blade roast, or use chuck if you can find some that's not excessively fatty. it will just need a little longer cooking. I don't like using gravy beef, it tends to mush down too much.
6 dried chillies
2 fresh chillies (your choice, I used jalapeno)
one bottle of chipotle chillies in adobo (colesworths sell this in the ethnic food aisle near the tortillas)
2 tins of kidney beans
one large onion
four pieces of bacon
6 cloves of garlic, fresh or bottled
one bottle of beer
one cup of brewed coffee (not instant rubbish)
dark chocolate, 3-4 squares worth
spice mix: (you can get this measured out in a bowl beforehand, it all goes in at once)
1/2 tsbp ground cinnamon
1/2 tbsp cloves
1/2 tbsp allspice
1 tbsp corriander power
1 tbsp cumin powder
1/2 tbsp cayenne pepper
1 tbsp salt
chop the dried chillies and put them in a bow with about half a cup of boiling water to steep.
deseed and chop the fresh chillies and add them to the same bowl.
dice and fry the bacon until slightly crispy in a heavy pot. remove to a bowl.
cut the beef down to your desired size. I like around 2cm cube, which is a compromise between not taking forever to cook, and the shrinkage during cooking.
brown the beef off for a few minutes in the bacon grease. cook in batches to avoid overcrowding. remove.
add the diced onions and cook gently until soft, then add the garlic for a couple of minutes to avoid burning.
add in the coffee, beer, bacon, spices, the soaked chillies and the chipotles in adobo, and bring up to low boil.
add the beef back in and stir through.
if required, add a little water to bring the liquid level above the beef.
bring to initiat boil then reduce to a simmer to prevent burning and partially cover the pot to control evaporation. cook until mostly tender, this will depend on your beef, probably 2hrs or so. stir occasionally and keep an eye on the liquid level.
when the beef is almost done, add in your beans, juice and all, and tweak the seasoning if you like. it should be quite aromatic from the spices, but it may need a little more salt and possibly a little more cayenne depending on how hot your dried and fresh chillies were.
add the chocolate in too.
cook for another 15 mins or so with the pot uncovered to reduce slightly. increase the temperature slightly as it's now evaporating with the lid off, but not harder than a simmer or it may burn.
at this point you can either continue to reduce the liquid to your desired consistency, or you can add in a little cornflour slurry to ticken. personally I like the gravy so I tend to thicken.
serve with a topping of chopped raw onions, shredded cheese and a big dollop of sourc cream. some hot toast or a handful of corn chips also goes well alongside.
