Cowboy Style Chilli
Based on recipe from “Jamie Oliver’s Recipe” iOS app.
Ingredients (for 6)
1KG Diced stewing beef 4 Red chillies 2 Red onions 3 sticks Celery 1 bunch Spring onions 1 bunch Fresh coriander 2 Green peppers 2 Red peppers 1 Lime 2 teaspoon Cumin seeds 1 teaspoon Cayenne pepper 1 tin 400g Chopped tomatoes 4 tablespoon Ground coffee 1.5L Beef stock Splash Red wine vinegar
Pre-heat oven 180.
Put a griddle pan on high heat add red peppers for 15 minutes. Turn peppers occasionally until they start to blacken/blister.
2 Red peppers
Add Chillies to griddle, with peppers and cook for 15 minutes.
4 Red chillies
Transfer Chillies and red peppers to bowl and allow to cool.
Mix beef with salt and 1 tablespoon of coffee.
1KG Diced stewing beef 1 tablespoon Ground coffee
Brown beef (around 10 minutes) in a large pan. While roughly chopping celery and onion.
3 sticks Celery 2 Red onions
Add Celery and Onions to the pan, cook for additional 10 minutes. While removing the blistered skin and seeds from the red peppers.
Remove leaves from coriander then roughly chop the stalks. Add coriander stalks, cumin seeds and cayenne pepper to the pan.
1 bunch Fresh coriander (stalks) 2 teaspoon Cumin seeds 1 teaspoon Cayenne pepper
Brew the remaining coffee with 400ml of boiling water. Make the 1.5 litres of stock.
3 tablespoon Ground coffee
Add filtered coffee, chopped peppers, tomatoes and the stock to pan.
1 tin 400g Chopped tomatoes 1.5L Beef stock
Place lid on pan and place in the preheated oven for 2 hours.
Remove seeds and finely chop green peppers. Finely chop the spring onions. Place green peppers, spring onions and coriander leaves in a bowl.
2 Green peppers 1 bunch Spring onions 1 bunch Fresh coriander (leaves)
Add 2 tables spoons of olive oil and add the juice of a lime, mix well.
After 2 hours remove the chilli from the oven add a splash of red wine vinegar. Serve with rice.