Vanden Plas revival, Glitter Cannon Confession, Perfect Chilli Con Carne
Resident cook Nigel Barden cooks up 'the perfect chilli con carne' for this week's Foodie Thursday.
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- 1.
Perfect Chilli Con Carne
by Felicity Cloake from Perfect (Fig Tree/Penguin)
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Serves 6-8
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Prep time: 10mins
Cooking time: 3 hours and ideally make at least a day in advance
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Ingredients
Beef dripping or vegetable oil, to fry
1kg minced meat
2 onions, thinly sliced
5 cloves garlic, minced
350ml freshly brewed coffee
2 chipotle chillies
2 ancho chillies
1 tsp cumin seeds, toasted
1 tbsp Mexican oregano (Nigel used Sicilian. So don鈥檛 worry where it鈥檚 from!)
2 tsp chilli powder, or to taste
2 tbsp dark muscovado sugar
2 fresh long green chillies
2 400g tins kidney beans, drained and rinsed
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Method
Heat the dripping, or oil in a large, heavy-bottomed pan on a high heat, then brown the mince well (to deep brown, rather than beige) in batches, stirring regularly.听 Don't be tempted to do it all at once or it won鈥檛 brown properly. Remove from the pan once cooked and set aside.
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Add the onions to the pan and stir-fry until slightly browned at the edges.
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Turn the heat right down and add the garlic. Stir and cook until the onion has completely softened, then add the browned meat, brewed coffee, 300ml of water and a generous pinch of salt.听 Bring to the boil, reduce the heat again, then cover and simmer for two hours.
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Meanwhile, remove the stalks and seeds from the dried chillies and discard. Grind the chillies together in a pestle and mortar, or grinder, along with a pinch of rock or sea salt and the toasted cumin seeds (Nige toasted his seeds in a dry frying pan until they started to smell roasted). Mix in the oregano and chilli powder.
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Add the spices to the pan along with the sugar and the whole fresh chillies, stir well and simmer, partially covered, for another 30 mins, adding a little water if it seems dry, or if you prefer a saucier chilli.
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10mins before the end, add the drained beans, taste, and adjust the seasoning and spicing if necessary. If possible, leave overnight and reheat to serve.
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NB.听 For Bobbie鈥檚 veggie version Nigel used 2 x 350g bags of Quorn Mince, which he fried in rapeseed oil. Check after 1 hour of covered simmering to see if there鈥檚 enough liquid in the dish. If it looks dry add a slug of water and check again after another 30 mins simmering.听
Broadcast
- Thu 21 Sep 2017 17:05大象传媒 Radio 2