Chile con carne cowboy style: Jamie Oliver's recipe
'04.11.2017'
Source: Jamie oiiver
Chile con carne is a favorite dish of many Americans that came to the United States from Mexico. One of the most famous chefs in the world Jamie oliver decided to adapt the recipe by preparing this dish in a cowboy style. Oliver named it “Chili con Jamie” and added the secret ingredient to it. Which one? Read - and find out!
Warming, mouth-watering, very (very!) Satisfying, this dish is the perfect lunch or dinner for the whole family. The chef starts the recipe with a recommendation: use the brisket of beef, this part of the meat will give the chili an amazing texture and a wonderful, deep flavor. The recipe was adapted by the author himself for the site from his book "America Jamie".
Servings: 10.
Cooking time: 4 hours 10 minutes (do not worry, almost all this time will languish on the stove without your participation).
Difficulty level: very easy.
Ingredients:
- 4,5 pounds (2-2.5 kg) beef brisket;
- 2 cups (about 500 ml) of hot coffee - yes, this is exactly the TOT ingredient;
- 3 large dry chili peppers (ancho, chipotle or poblano);
- 2 red onions;
- 10 cloves of garlic;
- 3 red, yellow or orange sweet peppers, finely chopped;
- olive oil;
- 2 teaspoons ground cumin;
- 2 teaspoons paprika powder;
- 1 teaspoon dried oregano;
- 2 fresh bay leaves;
- 3-4 fresh chili peppers;
- 2 cinnamon sticks;
- 4 jars of cream tomatoes by 400 g;
- 3 tablespoons of molasses or sugar-muskavado;
- 2 jars of bean varieties kidney, butter or pinto;
- sour cream (optional).
Preparation:
- Strip the meat, remove the fat, chop the brisket into 2,5 centimeters thick slices (cut across the grain).
- Make coffee, and while it is hot, soak the dried chilli peppers in it and leave for a few minutes to absorb the liquid.
- Peel the onion and dice it, peeled garlic into small pieces. Remove the seeds and slice the bell peppers.
- Heat a few tablespoons of olive oil in a small saucepan over low heat, add cumin, paprika, oregano, bay leaf and onion. Fry 10 minutes until softened.
- Remove the seeds and slice half of the fresh chilli peppers. Cut the chilli, soaked in coffee, and add them to the onion mixture along with the chopped fresh chilli, cinnamon sticks, chopped garlic, a good pinch of sea salt and black pepper, sprinkle there the same coffee that was soaked with chili.
- Stir, then add the rest of the coffee, tomatoes, crushing them with the back of a spoon, as well as molasses or sugar. Add pieces of brisket and another good pinch of salt and pepper, cover with a lid and stew on low heat for about 3 hours, stirring occasionally.
- After a few hours, using two forks or masher, crush the meat and stretch it into fibers. When you have done this, add the chopped sweet peppers, then drain the liquid from the beans and add them to the pan. 30 stew minutes without a lid, stirring occasionally.
- Taste it - you might want to add seasonings. This is the perfect time to pour the remaining chopped peppers into the chili and mix.
Stir a large spoonful of sour cream (if you want) into the dish and serve directly from the pan, separately boiling crumbly rice or potatoes, or maybe just with fresh bread and green salad. Comes great with ice beer!
