Chilli & Coffee Con Carne
January 28, 2022
This rich, beefy chilli will make a delicious family meal. A wonderful depth of smokey flavour by using coffee as the cooking liquid instead of the more traditional stock. Ramp up the heat with more or less chilli as you like, and serve with cool sour cream, fluffy rice and zingy lime.
| Servings |
Ingredients
- 800 g diced beef
- 1 tbsp dried crushed chillies
- 4 garlic cloves finely sliced
- 3 large onions finely sliced
- 2 t sp cumin seeds toasted
- 4 tsp mild chilli powder
- 1 tsp muscovado sugar
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 900 ml coffee
- 400 g can red kidney beans in chilli sauce
- 150 ml half-fat sour cream
- 1 bunch coriander
- 2 tomatoes
- 2 limes
- 2 chillies optional
- 2 tbsp olive oil
- salt
- Black pepper
Ingredients
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Instructions
- Soak the dried chilli flakes in a little hot water for 2 minutes, then drain.
- Add 1 tbsp olive oil in a pan placed over a high heat. Once the oil has heated, throw in the diced beef and sear until browned. Remove from the heat and set aside the meat.
- Wipe out the pan with kitchen roll and add 1 tbsp of fresh olive oil and place over a medium heat. Once the pan is hot, add the sliced garlic and onions and cook until just starting to brown.
- Add the diced beef back to the pan, then add the cumin, oregano, smoked paprika, sugar and chilli powder.
- Pour in the coffee and add the soaked chillies to pan, ensuring the beef is well covered. Cover with a lid, then simmer on the lowest heat until the beef begins to fall apart, between 60-90 minutes.
- While the chilli simmers, dice the tomatoes and roughly chop the coriander. Chop the chillies if using, removing the seeds and washing hands thoroughly after handling.
- Remove the lid and add the kidney beans. Simmer the chilli until thickened and season with a little salt and pepper.
- Serve the cooked chilli with the rice. Spoon in the sour cream, and sprinkle the fresh tomato and coriander as garnish. Add the chopped chilli if using. Serve with a wedge of lime.