Chilli Con Carne
2 tbsps Olive Oil
1.5 tsp Ground Cumin
1 tsp Chilli powder
1.5 tsp Smoked Paprika
1 tsp tomato ketchup
0.5 tsp Worcestershire sauce
0.5 tsp Marmite
125g butter at room temperature
First start by making the spiced butter. Heat the oil in a pan and add the cumin and chilli frying easily (1.5mins). Add to the butter and mix in the remaining ingredients. Once cooled, put the butter in the fridge.
Start the chilli by heating 3 tbsps of olive oil until hot and add the minced meat frying it until it is browned. Move into a container, add some water to the pan to deglaze and pour over the meat (4 tbsps of water should suffice).
In the same pan if you wish, add the remaining 3 tbsps of olive oil and fry the onions and the star anise until the onions are softened and start colouring. Add the garlic and chilli and fry for a further 5mins.
Add the tomato puree and let it cook for 5 more minutes (everything will turn into a deep red-brown colour). Add the mince to the pan and the wine and cook until the sauce is reduced by 2/3 (to 1/3 of it’s original volume).
Add the chopped tomatoes and beef stock and cook on low heat for 1 hour (the sauce should thicken).
In the meantime, chop the piquillo peppers.
After the sauce thickens, add the beans and piquillo peppers and let cook for 5 minutes until heated through.
Add 2.5tbsps of the spiced butter. Season with salt and pepper.
Serve with boiled rice, sour cream, lime juice, butter, and more spiced butter for anyone wanting their chilli more hot and spicy. (Do not forget to remove the Star Anise).