I entirely blame my friend Sarah for the fact that I have developed a bit of a Westfield habit and spend quite a bit of time both Westfield London and Westfield Stratford City (I also use the Apple store – iStore – as my main reference point in both shopping centres – again down to Sarah, or more likely Ted).
As part of the new Westfield We are Dining campaign, which runs until the 28th February, offering a number of excellent discounts and offers at both shopping centres; we were challenged to visit Westfield London, try a signature dish from on of the restaurants and then try to “beat the chef” when reproducing it at home.
We went to sample Chilli con Carne from 1910 Mexican Kitchen; which we really enjoyed, and is a relatively simple dish to recreate at home. Our recreation of the dish used chunks of beef rather than mince, black beans in place of kidney and was slowly cooked. Spice levels were lower, but richer due to the use of the speciality smoky chilli, and a black bean paste thickened the sauce. A trick I have recently learnt is to serve a wedge of lime with chilli – it pairs amazingly well.
The Best Chilli Con Carne
- 2 tbs vegetable oil
- 450 g diced stewing steak
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 cardamom pods
- 2 onions ( finely chopped)
- 3 cloves garlic (chopped)
- 4 squares dark chocolate
- 2 tsp smoked chilli paste or ground chipotle – I used Gran Luchito 400g can chopped tomatoes
- 400 g tin of black beans
- 50 – 75g of dried rice per person cooked as per packet instructions
- 1 avocado – peeled (de stoned and diced)
- small bunch of coriander
- 170 ml pot of soured cream
- 1 lime cut into wedges
- Tortilla chips
- Heat the oil in a flame-proof casserole dish. Fry the steak gently to brown each piece. Do this in stages rather than try to cook all the meat at once. Remove the cooked meat from the pot and set aside on a plate.
- Lightly crush the coriander seed, cumin and cardamom in a pestle and mortar or in a spice grinder. Then add the spices to the casserole dish and fry until they release their fragrance.
- Add the onion and fry for a couple of minutes. Then add the garlic and fry until both the onion and the garlic are soft.
- Return the meat to the pan.
- Add the chocolate, chilli paste and tinned tomatoes. Stir, put the lid on the casserole, and turn the heat right down. You may want to use a heat diffuser if you find it hard to get a very low heat.
- Allow the chilli to simmer gently for 90 minutes to 2 hours, until the steak is tender and is starting to fall apart.
- Drain the tin of black beans, reserving half the liquid. Add half the beans to the chilli.
- Use a stick blender to blitz the remainder of the beans together with the bean liquid to make a thick paste. Add this to the chilli con carne and stir through.Serve garnished with finely chopped coriander and a wedge of fresh lime.
- I like a smoky chilli, but the smokiness is completely optional. This chilli con carne recipe is delicious, even if you prefer to use ordinary chillies and leave the smoke out.
- To get the smoky flavour, ideally use smoked chillies. If these prove hard to find, you can use a smoked salt (widely available in supermarkets now) or a dash of liquid smoke (find it on the same shelf as the barbecue marinades).
- I far prefer the texture of the chunks of beef in my chilli. You can use mince instead if you prefer. It needs less cooking time.
- You can easily add an extra can of beans or two and some extra tomatoes to expand the dish and make it more frugal.
- HELEN - SOMETHING ON STORAGE IF YOU HAVE TOO MUCH FOR ONE SITTING?
This is a sponsored post and recipe development commission. All opinion are our own.
If you like this recipe, then try my healthy, tasty and filling 5 bean chilli recipe.