Woah, it’s been quite a whilst since my last blog, and for that I can only apologise! You may have noticed last week that there were a few guest blogs, and I hope you enjoyed them, and I did plan to return to blogging on the Friday, but unfortunately fate was determined to get me to diet somehow, and I ended up with gastroenteritis, which meant from Wednesday-Saturday I spent all day in bed, crying with pain of my kidneys trying to get rid of the nasty bug that decided to stop me eating for three whole days!!! As I said, my body was determined to get me on some kind of diet, and restore a normal sleeping pattern, and decided illness was the way forward.
Now of course, that doesn’t excuse me for no blog posts this week, but to be honest, I was still nibbling at comfort food most of this week! After being so ill, going back to food is like learning to eat again, you’re not sure what you like, so you end up sticking to bland things. However, all is better now, and on Tuesday I received a comment on my blog from a lovely researcher at ITV on my “About Punkchef” page, asking me if I would like to apply for Britain’s Best Dish! Of course I would, I was born to be a star, sweetie darlings!! I may have a face for radio, but that’s not going to stop me trying to interfere with your reception, and hopefully soon my beaming fizzog will be staring at people all across the country, so apologies in advance!
So after speaking to the people on the telephone, I had to decide what recipe I should use, should it be one I’ve already shared on the blog, the chicken and leek pie?, the mint and white chocolate mousse?, or should I do my as of yet, undocumented Chilli Con Carne? A recipe which I’ve been developing for quite some time, each time I make it I add something different, just to enhance it. “Yes!” I exclaimed, whilst sat alone in my room, to nobody, “I shall make the chilli”.
My audition is tomorrow, so please feel free to leave good luck comments. Here is the recipe, and I would like to point out, that even though it has a wide amount of spices, particularly chillies, it is not too spicy, my opinion on Chilli Con Carne, is that it’s an earthy dish first, and a spicy dish second!! The emphasis, for me, is on earthy flavours.
The Best? Chilli Con Carne
Ingredients :
- 1kg pork mince
- 2 cooking chorizo sausages, diced
- 1 large spanish onion, diced
- 3 cloves garlic, minced
- 1 and 1/2 chipotle chillies, finely chopped, or tbsp dried chipotle flakes
- 3tbsp cumin
- 2tbsp chilli powder
- 1tbsp smoked sweet paprika
- 6 slices of pickled jalapeños, finely chopped
- 1 large fresh green chilli, finely chopped (seeds removed)
- 1 tin good quality chopped tomatoes
- 1 tin pinto beans
- 200ml red wine (I suggest something Spanish or Chilean, I used a Tempranillo, but a Rioja would also work brilliantly)
- handful fresh coriander
- 90%+ cocoa solids, dark chocolate
- zest of 2 limes, juice of 1 lime
- salt
- pepper
- corn or vegetable oil
Method :
- Add the chorizo sausage to a pan, and fry in a little vegetable oil to release spices and fats in the sausage, strain and reserve chorizo.
- Add the onion to the flavoured oil, and sweat over a low heat, until they have reduced to half their original volume.
- Add the minced garlic to the onions, and the paprika, and continue to sweat for another 10 minutes.
- Once the onion is thoroughly cooked, add the chipotle chilli, and increase the heat, and fry off for a couple of minutes.
- Add the cumin and chilli powder to the onions, and fry until the spice catches the back of your throat when you breath in the aromas. This is how you know the dried spices have cooked.
- Return the chorizo to the onion and spice mixture, followed by the fresh chilli and jalapeños, and continue to cook over a high heat.
- Add the pork mince, and stir until browned, then add the wine, and leave the alcohol to cook off for a few minutes.
- Once the wine has cooked off, add a tin of chopped tomatoes, and a tin of pinto beans, and stir through.
- Chop the coriander and stir into the chilli, check for seasoning, adding salt and pepper.
- Grate 2-3 pieces of high quality, high cocoa percentage, dark chocolate into the chilli and allow to melt into the chilli.
- Finally, add the juice of a lime, and zest of 2 limes, check for seasoning once again (as the chocolate may contain a little sugar, which you may wish to combat with a little extra salt), and leave overnight, as this allows the flavours to mature.
- Serve with long grain rice, perhaps with some wild rice added to it.
As I said earlier in my blog, my recipe for chilli con carne focuses on the earthy flavours of cumin, and paprika, and good wine and chocolate, and although it does have a chilli kick, it’s not the main focus of the recipe. I know a lot of people claim to have “The best recipe for chilli con carne EVER”, but for a lot of people who make this claim, it’s just a synonym for “the most needlessly spicy recipe for chilli con carne EVER, where you won’t be able to taste anything else for days as your sensitive taste buds will have been rendered useless due to obscene amounts of capsicum”… and if you think I’m talking about your chilli con carne recipe here… I probably am.
Finally, I would like to add a MASSIVE, HUUUUGE “THANK YOU!!” to the very wonderful Paul Farley, the head chef at Hero Burrito, for donating me a can of chipotle chillies for my recipe, when Morrison’s decided that now would be a great time to stop selling them, which is a ball ache for me, as chipotle is a key ingredient in my recipe, and without it I would have been up a creek without a paddle! So go to their restaurant, or order a takeaway, and mention that you heard of them through me (even if you didn’t!! lol) and tell them I say thank you, again!!!
Hero Burrito : http://www.facebook.com/#!/group.php?gid=145411818243&ref=ts
Anyway, wish me luck for tomorrow!!
Kris.
A blog about cooking, eating, and food related musings 