Texan Chilli con Carne
Chilli con Carne Spice
400g red kidney beans (240g drained)
1kg minced beef
2 chorizo, cut into 1cm pieces
1 onion, finely chopped
2 cloves garlic, finely chopped
500ml (2 cups) beef stock
400g canned tomatoes
50g good quality 80% dark chocolate
60ml (¼ cup) malt vinegar
To taste Jalapeños (fresh or pickled)
Soft tortillas, warmed
How to Cook
1. Heat large heavy-based saucepan over high heat and cook mince, breaking up with the back of a spoon until brown, transfer to a plate. Add chorizo to saucepan and cook for 2 minutes or until starting to brown, add onions, garlic and jalapeños and cook for 2 minutes.
2. Return meat to pan with stock, tomatoes, chocolate, vinegar, beans, spice mix and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat and simmer for 10-15 minutes.
3. Adjust seasoning and chili heat to taste.
Variation: To make wheat free, use corn tortillas.
Serve with tortillas and sour cream.
*Recipe image courtesy of Tucker Street