A delicious, slow-cooked masterpiece. Great for crowds, or a lazy Sunday.
- 2 large dried ancho chillies
- 1.5 kg beef chuck steak
- 2 tbs plain flour, seasoned
- 2 tbs olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 2 chipotle chillies in adobo sauce, chopped, 1 tbs sauce reserved
- 1/2 cup (80 ml) bourbon
- 1 bay leaf
- 1L (4 cups) beef stock
- 3 red capsicums, seeds removed, chopped
- 2 x 400g cans chopped tomatoes
- 2 tbs tomato paste
- 2 tbs brown sugar
- 1 tbs cocoa powder
- 425g can black beans, rinsed, drained
- 425g can red kidney beans, rinsed, drained
- Steamed rice, sour cream, grated cheddar and flat-leaf parsley leaves, to serve.
- Place ancho chillies in a bowl, cover with boiling water and set aside for 30 minutes or until softened. Drain, then slice off the tops. Scrape away the seeds and discard. Thinly slice flesh, then set aside.
- Toss beef in seasoned flour. Heat 1 tbs oil in a large flame-proof casserole over medium-high heat. In 3 batches, brown beef, turning, for 2 minutes. Drain on paper towel and set aside.
- Add remaining 1 tbs oil to the casserole and reduce heat to medium. Add the onion and garlic, and cook for 2-4 minutes until soft. Stir in cumin, paprika, oregano, cinnamon and cayenne pepper, and cook, stirring, for a further 1-2 minutes. return the beef to the casserole.
- Add chopped ancho chilli, chipotle chilli, reserved adobo sauce, bourbon, bay leaf, stock, capsicum, chopped tomato, tomato paste, sugar and cocoa powder. Bring to the boil, then reduce heat to low and simmer, slightly covered, stirring occasionally, for 2.5 hours.
- Add the beans, and simmer for a further 30 minutes, or until thickened. Season to taste with salt and pepper
- Serve the beef chilli with rice, sour cream, cheese and parsley.
Preparation time: 30 mins
Cooking time: 3 hours 30 mins