The ultimate comforting chilli

    2 hours 15 min

    We've all tasted chilli. From the ridiculous to the sublime. I have combined my favourite aspects from various recipes to create Frankenstein's monster which is not quite as scary. I love this with rice and warmed, sliced baguette.

    Yorkshire, England, UK
    1 person made this

    Serves: 6 

    • 1 tablespoon cayenne pepper
    • 1 teaspoon ground habenero chilli powder (optional)
    • 1 teaspoon plain flour
    • 1kg cubed lean steak
    • 300g chopped smoked streaky bacon
    • 2 onions, chopped
    • 3 cloves garlic, minced
    • 2 tablespoons coriander seeds, roasted and ground
    • 1 tablespoon cumin seeds, roasted and ground
    • 1 teaspoon dried marjoram
    • 1 tablespoon tomato puree
    • 600ml good beef stock
    • 400g tin kidney beans in water, drained and rinsed
    • basmati rice to serve
    • 1 bunch coriander, chopped

    Prep:25min  ›  Cook:1hr50min  ›  Ready in:2hr15min 

    1. Combine the cayenne, habenero and flour. Sprinkle over the beef and mix thoroughly. Leave at least a couple of hours or preferably overnight in the fridge.
    2. Put the chopped bacon in a large pan on a low heat with the chopped onion. Put the lid on the pan to allow the bacon to ooze out its fat. Once this begins lift the lid and stir fry until onion soft but not coloured.
    3. Add the garlic and remaining spices. Stir well. If it sticks a bit add a splash of water. Add the meat and stir until browned.
    4. Add tomato puree, stir in, then add the hot stock. Bring to the boil and then turn to simmer for 1 hour.
    5. Meanwhile, wash the rice and put to soak in a seive in cold water.
    6. After the hour, check for salt - remember the bacon will be salty - then add the kidney beans and simmer for another half hour.
    7. When it's nearly ready, check again, add seasoning if required. Check tenderness of beef. Put the kettle on.
    8. Put the fresh boiled water in a pan, add the rice and cook. Put the kettle back on. Put oven on for bread.
    9. When the rice is done, drain in colander, pour over recently boiled water to rinse out the starch. Leaving some water in the bottom of the pan put the colander of rice over the top and turn up the heat. Fluff up the rice with a fork to allow steam through. Put a cloth over the top. Put bread in oven.
    10. Chop your bunch of coriander and stir it through the chilli.
    11. That's it. Eat with good company, a glass of robust red wine. Don't forget the bread!

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