Cowboy Chilli
I did a bit of research into the origins of chilli in an attempt to try and get a flavour of the American southwest, stripped back to what would have originally been cooked over a campfire. Currently not being able to head to the woods and light a fire due to the lockdown, I opted to brown and smoke the meat (beef rib trim from Donald Russell) over mesquite and lump wood charcoal in the Kamado Joe Jr. before slow-braising for three hours in strongly brewed coffee and beef stock until the meat falls apart. I utilised the embers and put a few onions in there to cook for an hour or so which imparts a slight smokiness while retaining all the sweetness of the onion. For authenticity, no tomatoes went into this chilli. It really didn't require it. The heat comes from ancho and chipotle chillies with pickled chillies to serve (for extra heat). A little sweetness from muscovado sugar, plenty of garlic and oregano. The result - rich and slightly smoky, beef with loads of flavour (unlike minced beef which essentially just becomes texture) and plenty of heat - better than any chilli I've tasted in a long time.
Serves 4.
Ingredients:
2 x 440g packs Donald Russell Beef Rib Trim
2 x 400g tins red kidney beans, drained
3 medium brown onions
4 garlic cloves, peeled and minced
1 lager fresh red chilli, de-seeded and finely chopped
500ml strongly brewed coffee
400ml beef stock
1 dried ancho chilli, rehydrated and finely chopped
1 tbsp dried chipotle chilli flakes
2 tsp ground cumin
2 tsp smoked paprika
½ tsp cayenne pepper
2 tsp dried oregano
1 tbsp dark muscovado sugar
chipotle sauce, to taste
sea salt
black pepper
sunflower oil, for frying
mesquite wood, for smoking the meat
pickled chillies, to serve
baked potatoes or boiled rice, to serve
Method:
1. Place the defrosted beef trim on the grill and smoke the meat over mesquite wood at 150°C (indirect heat) for 30 minutes. Turn the meat over halfway through.
2. Heat a large pan over a moderate heat then add the beef trim and sprinkle with the ground cumin, smoked paprika, cayenne pepper and some freshly ground black pepper then stir to coat with the spices. Pour in the beef stock and coffee and simmer very gently for three to four hours. Let the pan cool (preferably overnight) then remove as much of the excess fat in the pan as possible.
3. Meanwhile, let the coals die down then place the onions in the embers. Put the lid on the Kamado Joe and bake the onions in their skins for up to an hour until soft. Check from time to time, turning the onions over at least once. Remove the onions from the embers, dust off any charcoal, peel away the papery skins then roughly chop the onions and set aside until needed.
4. Return the pan of beef to the heat and bring to a steady simmer. Use a wooden spoon to gently break up the meat which should already be falling apart.
5. In a separate frying pan, add a tablespoon of sunflower oil and gently fry the chopped fresh chilli, garlic and ancho chilli for a minute or so. Transfer the chilli and garlic to the meat then stir to incorporate.
6. Add the chopped ember-baked onion, dried chipotle chilli flakes, sugar and dried oregano and stir again.
7. If the pan looks a little dry, add more strongly brewed coffee. Simmer gently for about half an hour until the sauce has thickened. About ten minutes before the end of the cooking time, add the red kidney beans.
8. Taste the chilli, add a splash of chipotle sauce if you want more heat, a sprinkle of sea salt to taste and a little extra sugar if it requires more sweetness.
9. Served with pickled chillies, baked potatoes or boiled rice.
