You are in for a treat – this is Sam’s chilli con carne recipe that he has spent years perfecting (well, that might be just a slight exaggeration). After making rather large amounts of this for his birthday party this year, everyone has been requesting the recipe. So (only a few months late) here it is! And, as it’s his recipe, of course he gets to name it (for those who don’t know: ‘Cabby’ is his nickname ).
This is one of my favourite meals – it’s so rich, meaty and spicy… and as an added bonus I don’t have to cook it! It’s also got some hush-hush secret ingredients, including a smidge of cinnamon and some dark chocolate…
As Nigella Lawson would say, “Eat it and weep”.
1.5 tsp ground smoked paprika
1.5 tsp ground cinnamon
1.5 tsp ground cumin
1 tsp ground chilli
2 tsp powdered beef stock
1 tsp sugar
1 tsp salt
1 tbsp light flavoured oil (we like grapeseed)
2 onions, diced
350g beef, minced
3 garlic cloves, crushed
3 tbsp tomato paste
1.5 cups red wine
1 400g tin diced tomatoes
2 400g tins red kidney beans
15g dark chocolate
steamed rice and sour cream, to serve
Mix together spices, powdered beef stock, sugar and salt.
Heat oil in a large pan. Once hot add the onion and cook until translucent. Add beef and garlic cloves and brown meat. Add spice mix and cook for one minute, until fragrant.
Add tomato paste and cook for 1 minute. Add red wine and simmer for 2 minutes, before adding the tin of diced tomatoes. Bring to the boil, then lower heat and simmer for 15 minutes. Add tins of red kidney beans and dark chocolate and cook for five minutes more.