Gordons chilli con carne
Recipe by Gordon Ramsay from The F Word
Ingredients
- 1 large Onion or 2 banana shallots, chopped
- 2 Cloves Garlic finely chopped
- 1 Red chilli deseeded or keep half with seeds if you like it spicy
- 2 sprigs Thyme leaves picked and roughly chopped
- Olive Oil for frying
- 500 g good quality beef mince
- 1 teaspoon ground Cumin
- 2 teaspoons sweet Paprika
- 1 teaspoon dried Oregano
- 3 fresh Tomatoes or 1 beef tomato, roughly chopped
- 400 g chopped Tomatoes
- 2 tablespoons Tomato puree
- 200 ml chicken or Beef Stock
- 3 tablespoons Tomato puree
- 1 stick Cinnamon
- 1 Bay leaf
- 400 g kidney beans drained and rinsed
- Salt & Pepper
- chive chopped
- 200 ml Sour Cream
- boiled Rice to serve
Method
- Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan. At the same time, brown the mince in a separate pan over moderate heat in a little oil.
- Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
- Pour in the chicken or beef stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
- Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
- Mix the chives and soured cream together. To serve, spoon the chilli into the centre of a mound of rice, with the soured cream and chives in a separate bowl on the side.
Notes & Tips
Copyright © Gordon Ramsay
