As the forecast threatens freezing rain I'm turning to winter comfort food. Stew is all well and good but I do get a tad bored of it, that's when I turn to chili. Although this is far from a British dish I've given it a go and it didn't stick around - the ultimate test in my house. I thought it would be more substantial made with chunks of beef rather than chopped meat. If you have fixed ideas as to the spices you feel are essential in chili - stick to them - I just went my merry way.
1 lb of lean stew meat
salt and pepper
1 tablespoon butter
2 onions (finely chopped)
1 green pepper (finely chopped)
1 jalapeno pepper (seeded and finely chopped)
2 cloves garlic, minced
2 teaspoonfuls chili powder
2 teaspoonful cumin
1 teaspoonful ground coriander
1-1 1/2 cups beef stock
1, 24oz can tomatoes
1 tablespoonful tomato puree
2, 15 oz cans red kidney beans, drained and rinsed
grated cheddar cheese
fresh chopped tomato
Pat the meat dry and season with salt and pepper.
Heat the olive oil and butter in a Dutch oven and sear the meat until brown. Remove from the pan, set aside and cover with foil.
Add the chopped onion to the pan and saute for approx 8 - 10 minutes until turning golden. Add the chopped garlic, green pepper and jalapeno pepper. Saute for another 5 minutes.
Add the spices and stir. Pour the meat and juices back into the pan, add the broth, beans, tomatoes and paste.
Combine, bring to the boil and turn down to a simmer.
Place the pot into the oven and cook for 2 1/2 - 3 hours. Check periodically and give a stir.
Make sure the meat is meltingly tender.
Let the dish rest for 10 minutes or so before serving.
Serve with cornbread, sour cream, cilantro, chopped tomatoes and grated cheese.