Campfire chilli and coffee con carne
Item 1 of 1
Matthew Tomkinson adds a wonderful depth of flavour to his smoky chilli con carne recipe by using coffee as the cooking liquid instead of the more traditional stock. Ramp up the heat with more or less chilli as you like, and serve with cool sour cream, fluffy rice and zingy lime.
First published in 2015
Ingredients
Metric
Imperial
Campfire chilli
- 800g of diced beef
- 1/2 tsp chilli flakes
- 3 large onions, finely sliced
- 4 garlic cloves, finely sliced
- 1 tsp muscovado sugar
- 4 tsp chilli powder, mild
- 2 tsp smoked paprika
- 2 tsp cumin seeds, toasted
- 1 tsp dried oregano
- 960ml of coffee, can use decaffeinated
- 395g of red kidney beans in chilli sauce
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
Basmati rice
- 300g of basmati rice
- 450ml of water
To serve
- 150ml of half-fat sour cream
- 1 bunch of coriander
- 2 green chillies, optional
- 2 tomatoes, diced
- 2 limes
SAVE RECIPE
Method
1
Soak the dried chilli flakes in a little hot water for 2 minutes, then drain
- 1/2 tsp chilli flakes
2
Place a pan over a high heat and add olive oil. Once hot, add the diced beef and sear until nicely coloured. Set aside
- 800g of diced beef, cut into small cubes
- 1 tbsp of olive oil
3
Clean the pan, place over a medium heat and add a tablespoon of oil. Once hot, add the onions and garlic and cook until just beginning to brown
- 1 tbsp of olive oil
- 3 large onions, finely sliced
- 4 garlic cloves, finely sliced
4
Add the meat back to the pan along with the sugar, chilli powder, paprika, cumin and oregano. Stir to combine
- 1 tsp muscovado sugar
- 4 tsp chilli powder, mild
- 2 tsp cumin seeds, toasted
- 1 tsp dried oregano
- 2 tsp smoked paprika
5
Add the coffee and the soaked chilli flakes to the pan, making sure the meat is covered
- 960ml of coffee, can be decaf
6
Cover and cook on the lowest heat possible. Simmer until the meat starts to fall apart, approximately 60-90 minutes
7
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
- 300g of basmati rice
8
Drain the excess water, leave to stand for 20 minutes. Add the 450ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
- 450ml of water
9
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
10
Remove the lid and add the beans, allow to cook until thickened and rich in flavour. Add a pinch of salt and pepper
- 395g of red kidney beans in chilli sauce
- 1 pinch of salt
- 1 pinch of black pepper
11
Divide the chilli across 4 warmed bowls along with the rice. Garnish with the sour cream, chopped coriander, fresh chilli and diced tomato. Serve immediately with wedges of lime
- 150ml of half-fat sour cream
- 1 bunch of coriander
- 2 green chillies, optional
- 2 tomatoes, diced
- 2 limes
First published in 2015
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