Chilli con carne (PC)

This recipe requires preparation in advance!

This recipe requires partial use of a pressure cooker. Ideally, this should be made a day or two before you want to eat it, so that the flavours can develop more.

Chilli con carne (PC)

Servings:	Serves 4
Calories per serving:	605
Ready in:	1 day, 4 hours, 20 minutes
Prep. time:	1 day, 20 minutes
Cook time:	4 hours
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st October 2012

Best recipe review Super tender 5/5 The trick is using the pressure cooker NonLoggedInUser

For the kidney beans

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50g salt dissolved in 500ml tap water
• 150g dried kidney beans
• 500g cherry tomatoes

For the chilli

• Olive oil
• 450g minced beef
• 1 large onion, peeled and diced
• 2 star anise
• 1 large carrot, peeled and diced
• Garlic to taste, finely chopped
• Green chillies to taste, chopped (remove seeds if desired, but personally I don't bother)
• 30g tomato purée
• 375ml red wine
• 50g Heston's spiced butter
• 3 medium tomatoes, diced
• 500ml beef stock

To finish and serve

• 2 red peppers, de-seeded, roasted and peeled
• Seasoning

Mise en place

• Put the brine (salt and water mixture) in the bowl with the beans.
• Cover and refrigerate for 12 hours

Method

1. Put the tomatoes and 50g water into a pressure cooker
2. Put on the lid, bring to pressure over a high heat, reduce heat and cook for 20minutes
3. Remove from the heat and allow to cool before opening the lid
4. Put the pan on a high heat, stirring frequently until the liquid is reduced by half - about 10 minutes
5. Drain the kidney beans and add to the pan.
6. Add enough water to cover the beans if necessary.
7. Replace the lid and bring up to pressure over a high heat.
8. Reduce and heat and cook for 20 minutes.
9. Leave the mixture until completely before opening.
10. Meanwhile, to start the chilli, coat the bottom of a large pan with olive oil and place over a high heat until smoking.
11. Add the mince, in batches if necessary, so that it browns rather than stews.
12. Remove and drain the meat.
13. Add a little water to the pan to deglaze it, and tip the water and bits in with the drained meat.
14. Reduce the heat to medium-high and thinly coat with another layer of oil.
15. Add the onion and the star anise and cook for 7-10 minutes until the onion begins to colour.
16. Add the carrot, garlic and green chillies and cook for another 10 minutes or until the carrot is soft.
17. Add the tomato purée, stir and cook for another 5 minutes until everything turns a brick-red colour.
18. Pour in the red wine and allow to reduce by two thirds.
19. Remove the star anise and discard.
20. Stir in the spiced butter, the mince, diced tomatoes and stock and simmer over a low heat for 2-3 hours, stirring occasionally.
21. To finish, fold the beans and chopped peppers into the chilli and bring to a simmer.
22. Season and stir in more spiced butter to increase the heat.

Serving suggestions

Serve with rice, or grated cheese and sour cream

Recipe source

• Lightly adapted from a recipe in Heston Blumenthal at Home ISBN 1408804409

Chef's notes

My husband felt that it needed 5 chillies, rather than 2. Also there was too much liquid, possibly caused by the fact that during simmering, it was covered for most of the time.

See also

• More than 15 interesting chili con carne recipes

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