About this Recipe
There are so many recipes for chilli con carni but this Texas inspired one always goes down well in our house. In Texas, red kidney beans are served with the chilli on the side, but feel free to add them to the chilli if you prefer. For a real Texan touch, serve it with cornbread.
Serves: 6
Ingredients
3 tbsp veg oil
1.35kg beef (diced braising steak, chuck, shin or neck) cut into bite-size pieces
3 onions, chopped
3 garlic cloves, finely chopped
2 x 400g tins chopped tomatoes
2-4 dried/fresh red chillis, deseeded and finely chopped
5-6 sprigs of oregano, leaves chopped or 1 tbsp dried oregano
2 tbsp chilli powder
1 tbsp paprika
2 tsp groung cumin
1-2 tsp tobasco sauce
Salt & freshly ground black pepper
1 tbsp cornflour
Instructions
This Texas chilli can be cooked in the slow cooker, on the hob or in the oven.
Pre heat the slow cooker if required or pre heat the oven to 160°C (325°F/Gas 3).
Heat half the oil in a large flameproof casserole over a high heat add the beef (in batches with extra oil if necessary) and lightly brown. If the meat has been browned in batches return it all to the casserole, then add the onions, garlic, and tomatoes, and cook, stirring for 8-10 minutes until the onions are just soft.
If using a slow cooker: Transfer everything to the slow cooker and pour in 300ml (10fl oz) water. Stir, then add the chillies, oregano, chilli powder, paprika, cumin, Tabasco sauce, and salt and pepper. Cover with the lid and cook on auto/low for 6-8 hours or on high for 3-4 hours. Stir in the cornflour for the last hour of cooking. At the end the chilli should be thick and rich. Taste for seasoning, and serve with rice and warmed red kidney beans.
If cooking on the hob: Pour in 500ml (16fl oz) water and stir into the casserole with the chillies, oregano, chilli powder, paprika, cumin, Tabasco sauce, and salt and pepper. Bring to the boil, cover, and simmer over a low heat stirring occasionally for 2.5 – 3 hours until the meat is very tender. About 30 minutes before the end of cooking stir in the corn flour. At the end the chilli should be thick and rich. Taste for seasoning, and serve with rice and warmed red kidney beans.
If cooking in the oven: Pour in 500ml (16fl oz) water and stir into the casserole with the chillies, oregano, chilli powder, paprika, cumin, Tabasco sauce, and salt and pepper. Bring to the boil, stir, cover, and place in a low oven for 2-3 hours until the meat is very tender. About 30 minutes before the end of cooking stir in the corn flour. At the end the chilli should be thick and rich. Taste for seasoning, and serve with rice and warmed red kidney beans.
