Recipe of the Week: Chili Con Carne

 Chili is one of those dishes that people can be passionate about; I have a friend who swears that making it with ground beef is a sin, and that it should be made with stewing blade meat, stewed with spices for hours. This recipe then, is for the angels in the room

Abridged from Cooking Meat

Serves 6 to 8

Ingredients:

2 pounds stewing beef
3 Tbsp vegetable oil (divided)
1 medium onion, finely diced
2 Tbsp minced garlic
1 celery stalk, finely diced
½ red bell pepper, seeded and finely diced
2 Tbsp chili powder
1 Tbsp Spanish paprika
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried oregano
⅓ cup tomato paste
⅓ cup water
To taste salt and pepper
16 ounce can plum tomatoes 
1 Tbsp chipotle in adobo sauce
1 cup canned red kidney beans, rinsed and drained
1 cup beef stock
1 cup canned black beans, rinsed and drained
3 Tbsp chopped cilantro
1 tsp brown sugar
1 Tbsp lime juice
Optional diced red onion and lime slices for garnish

Method:

1. In a large pot over medium heat, brown the beef in 2 Tbsp of the oil. Once brown, drain off the excess oil, transfer the beef to a plate, and set aside.

2. Return the pot to the heat and add the remaining 1 Tbsp oil. When the oil is hot, add the onions and sweat until translucent, about 5 minutes. Add the garlic and sweat until fragrant, about 2 minutes. Add the celery and bell peppers and continue cooking and stirring for another few minutes.

3. Turn down the heat to low, stir in the chili powder, paprika, coriander, and cumin, and cook for 5 minutes, or until fragrant. Finally, add the tomato paste and water, stir well to create a loose paste, and simmer, uncovered, for 10 minutes. Season with salt and pepper.

4. Pass the tomatoes and chipotle peppers through a food mill or food ricer. (If you don’t have one, use a food processor—but the seeds may add a bitter taste to your chili.) Add this puréed tomato mixture, the seared beef, and stock to the pot and stir well to combine. Bring the chili to a simmer over low heat, cover, and simmer for 2 hours. Stir every once in a while to prevent the meat from sticking to the bottom.

5. Add the kidney beans, black beans, and cilantro, then stir in the sugar and lime juice. Season to taste: the chili should be tangy and spicy with a hint of sweetness. Cook until the beef is tender, about 15 minutes, and serve hot. Garnish with chopped red onion and lime if desired.