They are not hot at all and impart a
lovely chocolate and smoke note to the chilli. If you like your chilli con carne hot, you will want to add some fresh green chilli to your own taste. You can also use the Ancho chillies to make a chilli cream
Chilli con Carne with Mexican dried
chillies
2 or 3 Ancho dried chillies – 1 T olive oil – 1 large onion, finely chopped – 30g smoked bacon, finely chopped – 400g beef
mince – 1 T chopped fresh oregano or 1t dried – 1 t
ground cumin – 2 large cloves
of garlic, crushed – fresh
chopped chilli – 400 ml tomato passata or a tin of chopped tomatoes – 1 tin of red kidney beans. drained – salt
and black pepper
Toast the Ancho chillies for a few seconds in a hot
dry pan, but do not burn them - this brings out the flavour. Remove the stem
and the seeds and then soak them in some water for half an hour. They will
soften a little. Fry the onions in the oil with
a good pinch of salt, till soft, then add bacon and fry, then the beef and fry quickly until it is brown.
Add the oregano, cumin, garlic and chilli and stir quickly to blend. Add the
passata and the beans. Remove
the chillies from the water and chop finely. Add to the pot with some of the
soaking water. At this point you may want to add some fresh chilli for heat, then season and simmer until the beef is tender. Add a little
water if it needs more moisture during cooking. Adjust the seasoning and serve
with boiled rice and a tomato and onion salsa. Top with guacamole and sour
cream
This makes four to five large servings. Double the
recipe if serving more
©
John & Lynne Ford, Adamastor & Bacchus 2015
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