Yes, more pics from Dorset I’m afraid. This time I’ve got a recipe to share. Made chilli
con carne from Hugh Fearnley-Whittingstall’s new book, Meat. Nice name.
Before dinner, we headed off to the local pub for a mini festival. I use the word ‘festival’ loosely. It was basically a tiny stage with local performers singing and doing their thing.
We didn’t stay too long. Sat outside, people-watched for a bit, then headed back home
for an early dinner.
I love Beetles – spotted this camper van in the parking lot.
Chilli Con Carne
by Hugh Fearnley-Whittingstall
1kg coarsely minced beef
500g shoulder of pork, cut into 1cm cubes
250g spicy chorizo sausage, cut into 1cm cubes
1kg tinned kidney beans
4 tbsp olive oil
2 large onions, chopped
1-5 fresh green chillies, deseeded and finely chopped
2 tbsp malt, wine or cider vinegar
2 tsp dark brown sugar
2 x 400g plum tomatoes
250ml beef or pork stock
1 cinnamon stick
2 bay leaves
½ tsp dried oregano
1-5 tbsp chilli powder
Salt and pepper
Heat the oil in a large saucepan and sweat the onions until soft and translucent.
Add the meat and stir. Once the meat has browned, then add all the other
ingredients, except for the beans and not too much salt at this stage.
Bring to the boil and simmer gently, stirring regularly and adding a little extra
stock or water if it ever looks dry. Cook for at least 1 hour, maybe 1½ hours,
until the pork is tender and the sauce nicely amalgamated.
Add the beans for the last 20 minutes or so, taste and adjust the heat and
seasoning towards the end of cooking.
Serve with tortillas, either soft or fried as tacos, guacamole and soured cream.
Mmm, he doesn’t say to add grated Cheddar cheese but I think that’s a must.
Oh ya, dollop some sour cream or creme fraiche on top too.