I made a large amount of base sauce/goo/meat which was cooked for 4 hours and then I separated the mixture into two. The first batch was then used to create the chilli and the second batch is left to cool, bagged up into portions and then frozen for future ready-made-bolognaise.
SLOW-COOKED CHILLI CON CARNE
3kg Minced Beef
4 Cans of Chopped Tomato (or Plum tomatoes whizzed quickly in a blender)
1/2 tube of Tomato Puree
1 Onion finely-roughly chopped
4 Cloves Garlic crushed
2 pots/cubes of Beef Stock
4-5tsp Chilli Powder
1/2 Jar of Jalapeno Chilli Juice
10 Jalapeno Chilli’s
Few squares of dark chocolate (Min. 70% Cocoa Solids)
1 can of kidney beans
1. In a large pan brown the mince, onion and garlic
2. Add the canned tomatoes and tomato puree and stock – stir, bringing to the boil.
3. Next, pour in the milk and stir.
4. Bring to the boil and place in preheated oven at 180 degrees Celsius. After 30 minutes reduce oven temperature to 130. Cook in oven for about 4 hours, stirring once an hour.
5. After 3-4 hours remove from oven and separate sauce, setting aside the bolognaise sauce and seasoning to taste.
6. In the other pan add chilli powder, cumin, jalapeno chilli juice (the liquid in the jar of jalapeno’s), jalapeno’s and a few squares of dark chocolate (start small and then build up over time according to personal preference – the idea is to add depth to the dish not for it to taste of chocolate).
7. Place back in the oven for a further 3 hours, checking the seasoning and spices and adjust to taste.
8. Towards the very end add the can of kidney beans, careful not to overcook and harden them.
9. This chilli is now ready to serve, but generally it is always better the next day reheated (optimum marinating time). The texture should be melt-in-your-mouth meaty goodness with deep warm tones. Notice that sauce has thickened and the meat relaxed. This chilli is great with light fluffy rice, fresh crusty bread or even with tortilla chips.
Salt and Pepper
Optional – Coriander, Spring Onion or Fresh Chilli (I like to very finely chop half a chilli to give a warm depth to the dip)
1. Cut the avocado’s in half and scoop out the flesh, placing in a large bowl.
2. Squeeze the juice of a lime in the bowl.
3. Using a fork, stir and lightly mash the avocado. The lime will help to soften the avocado so it shouldn’t take much. Try not to overmash, there should be some small chunks in there.
4. Stir in a squeeze of garlic puree, salt and pepper and any optional extra.
5. Push the guacamole into the bottom of the bowl, scraping the edges and place the avocado stones in the dip (this will prevent it going brown) lightly cover the bowl with cling film and place in the fridge for a couple of hours.
6. Check seasoning, alter to taste with more lime etc. and serve with tortilla chips.