How To Make Mexican Style Carne Con Chilli

Name: How To Make Mexican Style Carne Con Chilli
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Ingredients: I kg x Diced beef chuck 5cm cubes; Beef dripping to cook; 400g black beans (tin drained of excess juice); 2 large Spanish onions thickly sliced; 2 cloves garlic crushed; 500 ml beef or Chicken stock; 50g Ancho in Adobo; 2 tsp. dark brown sugar; 1 tsp. Chipotle in Adobo; 1 tsp. dried oregano; 1 tsp. sea salt flakes; 1 tsp. cumin powder; 1 cinnamon stick; 1 tsp. smoked paprika; 4-5 pieces bitter chocolate

30 mins
3 hours 30 mins
easy
6

Recipe by

Jeff Baker

Ingredients

I kg x Diced beef chuck 5cm cubes
Beef dripping to cook
400g black beans (tin drained of excess juice)
2 large Spanish onions thickly sliced
2 cloves garlic crushed
500 ml beef or Chicken stock
50g Ancho in Adobo
2 tsp. dark brown sugar
1 tsp. Chipotle in Adobo
1 tsp. dried oregano
1 tsp. sea salt flakes
1 tsp. cumin powder
1 cinnamon stick
1 tsp. smoked paprika
4-5 pieces bitter chocolate

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Introduction

Popular in South America and Mexico, this is my version of the world famous Carne Con Chilli, a rich stew made from native breed grass-fed chuck steak, gently simmered with black beans and a perfect balance of spices enriched with bitter chocolate and finished with lime. The dish can be served with rice for a more formal meal or with soft tortillas alongside a selection of salsa, guacamole and sour cream to enjoy as the perfect finger food.

Method

mexican style carne con chilli recipe ingredients

Preheat the oven 130°c fan assisted or 150°c without a fan (gas 2)
In a deep casserole dish sear the diced meat in batches in a little beef dripping until well browned then set aside. In the same dish, add the onions and garlic to gently soften over a low heat then add the spices and chile paste before adding the beef back to the pot.
Cover with the hot stock and bring to a simmer, thicken slightly using a little cornflour mixed with cold water, cover and cook in the oven for 2 hours then add the beans and continue to cook for another hour or until the meat is fork tender.
Remove the lid and cinnamon stick then over a gentle heat stir in the chocolate and lime juice.

to serve: