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How to make Smoky beef chilli con carne

Yield = 6
Prep time: 0:35
Cook time: 3:15
Total time: 3:50

Ingredients

  • 2 large dried ancho chillies (see notes)
  • 1kg beef chuck steak, cut into 3cm pieces
  • 2 tablespoons plain flour, seasoned
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 chipotle chillies in adobo sauce (see notes), chopped, 1 tablespoon sauce reserved
  • 1/3 cup (80ml) bourbon
  • 1 bay leaf
  • 1L (4 cups) Massel beef stock
  • 2 red capsicums, seeds removed, chopped
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon cocoa powder
  • 425g can black beans (see notes), rinsed, drained
  • 425g can red kidney beans, rinsed, drained
  • Steamed rice, to serve
  • Sour cream, to serve
  • Grated cheddar, to serve
  • Flat-leaf parsley leaves, to serve

Method

  • Step 1 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.
  • Step 2 Toss beef in seasoned flour. Heat 1 tablespoon oil in a large flameproof casserole over medium-high heat. In 3 batches, brown beef, turning, for 2 minutes. Drain on paper towel and set aside.
  • Step 3 Add remaining 1 tablespoon oil to the casserole and reduce heat to medium. Add the onion and garlic, and cook for 3-4 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.
  • Step 4 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 1/2 hours.
  • Step 5 Add the beans, and simmer for a further 30 minutes or until thickened. Season to taste with salt and pepper.
  • Step 6 Serve the beef chilli with rice, sour cream, cheese and parsley.