Baking Mad.com - everything you want to know about baking

Chilli con Carne

Recipe Submitted By: bakingmad

The Molasses sugar and chocolate darken the sauce and add a deep richness to the flavour of the finished dish.

2 tbsp	Oil
2	Onion chopped
2	Cloves Garlic crushed
1 kg	Braising Steak, cut into small pieces
2 tbsp	Plain White Flour (Allinson Nature Friendly)
2 tsp	Oregano
2 tsp	Cinnamon ground
2 tbsp	Molasses Sugar (Billington's)
2	Red Chilli, seeds removed and chopped
400 grams	Tomatoes, 2 tins
	Tobasco sauce, Quarter teaspoon
450 grams	Red Kidney Beans, 2 tins

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Heat half the oil in a large heavy based pan or flameproof casserole dish and cook the onions, garlic, and chillies gently for 5 minutes.
Transfer contents of pan to a plate.
Add the remaining oil to the pan, turn the heat up high, then add about a third of the beef and brown it well.
Remove the meat and brown the remaining 2 batches.
Return everything to the casserole dish and sprinkle in the flour, spices and molasses sugar.
Stir in the tomatoes, Tabasco sauce and chocolate.
Stir well and bring to the boil.
Cover and transfer the casserole dish to the oven to cook for 1½ hours at Gas 2/150ºC/300ºF.
Stir in the beans and cook for a further 30 minutes.
Taste and season with salt.
Add the lime juice just before serving.
Serve with jacket potatoes.