Ingredient:
250 g (8 oz) dried red kidney beans
2 tbsp sunflower oil
750 g (1 ½ lb) braising steak, trimmed and cut into large cubes
2 onions, chopped
2 fresh red chillies, halved, deseeded, and finely chopped
1 garlic clove, crushed
1 tbsp plain flour
900 ml (1 ½ pints) beef stock
2 tbsp tomato puree
1 square of plain chocolate, grated
Salt and black pepper
1 large red pepper, halved, deseeded, and cut into chunks
Chopped coriander, to garnish
Method:
Put the red kidney beans into a large bowl, cover generously with cold water, and leave to soak overnight.
Drain the beans, rinse under cold running water, and drain again. Put the beans into a large saucepan. Cover with cold water, bring to a boil, and boil rapidly for 10 minutes. Lower the heat and simmer, partially covered, for 50 minutes or until the beans are just tender. Drain.
Heat the oil in a large flameproof casserole. Add the beef and cook in batches over a high heat for 5-7 minutes until browned. Lift out with a slotted spoon.
Lower the heat; add the onions, chillies, and garlic, and cook, stirring occasionally, for a few minutes until softened.
Add the flour and cook, stirring, for 1 minute. Add the stock, tomato puree, and chocolate, and season with salt and pepper. Return the beef to the casserole, add the beans, and bring to a boil. Cover and cook in a preheated oven at 150℃ (130℃ fan, Gas 2) for 1 ½ hours.
Add the red pepper to the casserole and cook for 30 minutes. Taste for seasoning and serve, garnished with coriander.
Quick Chilli Con Carne
Substitute 1×400 g can red kidney beans for the dried beans, and minced beef for the braising steak. Simmer gently on the hob for 45 minutes.
250 g (8 oz) dried red kidney beans
2 tbsp sunflower oil
750 g (1 ½ lb) braising steak, trimmed and cut into large cubes
2 onions, chopped
2 fresh red chillies, halved, deseeded, and finely chopped
1 garlic clove, crushed
1 tbsp plain flour
900 ml (1 ½ pints) beef stock
2 tbsp tomato puree
1 square of plain chocolate, grated
Salt and black pepper
1 large red pepper, halved, deseeded, and cut into chunks
Chopped coriander, to garnish
Method:
Put the red kidney beans into a large bowl, cover generously with cold water, and leave to soak overnight.
Drain the beans, rinse under cold running water, and drain again. Put the beans into a large saucepan. Cover with cold water, bring to a boil, and boil rapidly for 10 minutes. Lower the heat and simmer, partially covered, for 50 minutes or until the beans are just tender. Drain.
Heat the oil in a large flameproof casserole. Add the beef and cook in batches over a high heat for 5-7 minutes until browned. Lift out with a slotted spoon.
Lower the heat; add the onions, chillies, and garlic, and cook, stirring occasionally, for a few minutes until softened.
Add the flour and cook, stirring, for 1 minute. Add the stock, tomato puree, and chocolate, and season with salt and pepper. Return the beef to the casserole, add the beans, and bring to a boil. Cover and cook in a preheated oven at 150℃ (130℃ fan, Gas 2) for 1 ½ hours.
Add the red pepper to the casserole and cook for 30 minutes. Taste for seasoning and serve, garnished with coriander.
Quick Chilli Con Carne
Substitute 1×400 g can red kidney beans for the dried beans, and minced beef for the braising steak. Simmer gently on the hob for 45 minutes.
