I realised this morning, about eighteen months after posting this recipe, that it had no snappy intro text.
When TheBloke and I were living in the Wildes of Easte Sydney, we became rather accomplished at gardening in pots. Not only did our "veggie patch" include your standard tubs of herbs, cherry tomatoes and lettuce, we also had a variety of chillies growing which may have rivaled the Peruvian potato gene bank in a capsicum form. Along with making the almost-fatal error of adding an entire habenero to burritos one evening, we discovered the joy of fresh jalapenos, and that's where this recipe came in.
Chilli con Carne with Jalapeno Corn MuffinsWhen TheBloke and I were living in the Wildes of Easte Sydney, we became rather accomplished at gardening in pots. Not only did our "veggie patch" include your standard tubs of herbs, cherry tomatoes and lettuce, we also had a variety of chillies growing which may have rivaled the Peruvian potato gene bank in a capsicum form. Along with making the almost-fatal error of adding an entire habenero to burritos one evening, we discovered the joy of fresh jalapenos, and that's where this recipe came in.
Ingredients
Chilli con Carne
1 cup dried kidney beans
1.5kg chuck steak
2 litres water
1 tbsp olive oil
2 medium brown onions, coarsely chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1/2 tsp cayenne pepper
2 400g tins whole tomatoes, smashed up with a knife
1 tbsp tomato paste
2 tsp Tabasco
4 spring onions, coarsely chopped
2 tablespoons fresh coriander, coarsely chopped plus extra to serve
1/2 cup jalepenos (bottled or fresh), finely chopped
Jalapeno Corn Muffins
1/2 cup plain flour
1/2 cup SR flour
2 cups polenta
2 tsp salt
1 cup milk
2 cups buttermilk
2 tbsp olive oil
2 eggs, lightly beaten
1 1/3 cups finely grated cheddar cheese
1/3 cup jalapenos (bottled or fresh), finely chopped
Method
Chilli con Carne
1. Chuck the beef and water into a large saucepan, bring to the boil, then reduce the heat and simmer, covered, for 1 1/2 hours. Remove from heat and cool for half an hour.
2. Remove beef and shred coarsely. Reserve 3 1/2 cups of cooking water.
3. Heat olive oil in same pan (don't bother washing it after taking the beef and water out, ya sucker for punishment) over medium heat, add onion and cook, stirring, until it begins to soften. Add garlic and spices and cook, stirring, until fragrant. Add beans, tomatoes, tomato paste, Tabasco and 2 cups of the cooking water, bring to a boil then reduce heat and simmer, covered, for one hour.
4. Add beef and remaining cooking liquid to pan. Stir then simmer, covered, for half an hour.
5. Remove from heat and stir through coriander and spring onions just prior to serving.
Jalapeno Corn Muffins
1. While the chilli is cooking, pre-heat oven to 180 degrees celcius. Grease a 12 pan muffin tin.
2. Mix flours then add remaining ingredients and stir until just combined.
3. Divide mixture between the muffin pans then bake for 35 minutes, or until golden and springy to touch.
To Serve
Ladle the chilli into bowls and serve topped with extra coriander, spring onion and fresh chillies if desired. Grin, gringo. Grin!
Chilli con Carne
1 cup dried kidney beans
1.5kg chuck steak
2 litres water
1 tbsp olive oil
2 medium brown onions, coarsely chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
1/2 tsp cayenne pepper
2 400g tins whole tomatoes, smashed up with a knife
1 tbsp tomato paste
2 tsp Tabasco
4 spring onions, coarsely chopped
2 tablespoons fresh coriander, coarsely chopped plus extra to serve
1/2 cup jalepenos (bottled or fresh), finely chopped
Jalapeno Corn Muffins
1/2 cup plain flour
1/2 cup SR flour
2 cups polenta
2 tsp salt
1 cup milk
2 cups buttermilk
2 tbsp olive oil
2 eggs, lightly beaten
1 1/3 cups finely grated cheddar cheese
1/3 cup jalapenos (bottled or fresh), finely chopped
Method
Chilli con Carne
1. Chuck the beef and water into a large saucepan, bring to the boil, then reduce the heat and simmer, covered, for 1 1/2 hours. Remove from heat and cool for half an hour.
2. Remove beef and shred coarsely. Reserve 3 1/2 cups of cooking water.
3. Heat olive oil in same pan (don't bother washing it after taking the beef and water out, ya sucker for punishment) over medium heat, add onion and cook, stirring, until it begins to soften. Add garlic and spices and cook, stirring, until fragrant. Add beans, tomatoes, tomato paste, Tabasco and 2 cups of the cooking water, bring to a boil then reduce heat and simmer, covered, for one hour.
4. Add beef and remaining cooking liquid to pan. Stir then simmer, covered, for half an hour.
5. Remove from heat and stir through coriander and spring onions just prior to serving.
Jalapeno Corn Muffins
1. While the chilli is cooking, pre-heat oven to 180 degrees celcius. Grease a 12 pan muffin tin.
2. Mix flours then add remaining ingredients and stir until just combined.
3. Divide mixture between the muffin pans then bake for 35 minutes, or until golden and springy to touch.
To Serve
Ladle the chilli into bowls and serve topped with extra coriander, spring onion and fresh chillies if desired. Grin, gringo. Grin!
