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Improvised Chilli Con Carne Colorado Recipe

Ingredients

How to make it

  • Slice the faces off the capsicums, de vein and remove seeds and place under a grill on high heat, skin side towards the heat. Grill until the skins are completely black.
  • Over a gas flame with tongs, char the outside of the red chillies until they are black too.
  • Place capsicums and chillies into a plastic bag, and microwave for another 2 minutes. Fill bag with cold water and peel skins.
  • De-vein and de-seed chillies.
  • Place capsicum, chili, peeled and chopped onion and garlic into food processor. Add cumin and oregano. Blend to a smooth paste.
  • Chop stewing steak into 1" cubes. In batches fry in olive oil until the steak is very brown. Set each batch aside.
  • Return to the pan, and pour the blended capsicum/spice mixture over the beef. Fry for another 5 minutes to deglaze the pan, and start the caramelisation process. The sauce will be dark red/brown by this stage.
  • Add the beef consume, stir to combine.
  • Transfer to a saucepan, and cook for 2 - 3 hours over a low heat till the beef is falling apart. Season with salt.
  • Serve with simple spanish rice, corn chips and a dollop of sour cream. Makes a great filling for beef burritos, with cheese grated over the top and finished in the oven, topped with salsa and sour cream.

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The Cook

john_the_batchelor_foodie Devonport, AU

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