Chalmar Farm kitchen | TEX MEX CHILI

TEX MEX CHILI

Serves 4-6 | 50 Mins | Easy
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TEX MEX CHILI

© Copyright Chalmar Beef 2020

Tex Mex Chili

This recipe is the perfect balance of spice and sweetness.

What you’ll love: The added cocoa powder gives a depth of flavour and an amazing richness.



Ingredients:

  • What you'll need
  • 25ml cumin seeds
  • 15ml coriander seeds
  • 60ml Chalmar farm kitchen dripping
  • 1kg Chalmar beef cubes
  • 1 onion, finely diced
  • 15ml fresh garlic, crushed Salt and pepper
  • 8ml chili flakes
  • 80ml tomato paste
  • 1 x 400g tin chopped tomatoes
  • 80ml chipotle tabasco sauce
  • 2 x 400ml Chalmar farm kitchen bone broth
  • 16ml cocoa powder
  • 40ml corn starch

Method

1. In a frying pan, toast the cumin and coriander seeds until they start to become fragrant, then remove from the heat. Grind the spices and set aside.
2. In a large pot, heat the beef dripping. Brown the beef cubes in batches.
3. In the same pot, add more beef dripping. Fry the onion, garlic and chili flakes until soft. Add the spices, tomato paste and beef cubes and allow to fry for 1 minute.
4. Add the chopped tomatoes, tabasco sauce, bone broth and season to taste.
5. Mix the cocoa with water to make a paste and stir in as well.
6. Turn down the heat and cover the pot. Allow the chili to cook for 50 minutes or until beef is tender. Check on the chili every 20 minutes to make sure it’s not drying out. If necessary, top with water.
7. If the sauce is to runny, make a little paste with the corn starch and stir into the chili.
8. Allow the chili to simmer to thicken slightly.

Serve with rice or cornbread

Chalmar farm kitchen advice

Add frozen vegetables for a twist.


Tex Mex Chili

This recipe is the perfect balance of spice and sweetness.

What you’ll love: The added cocoa powder gives a depth of flavour and an amazing richness.

Ingredients:

  • What you'll need
  • 25ml cumin seeds
  • 15ml coriander seeds
  • 60ml Chalmar farm kitchen dripping
  • 1kg Chalmar beef cubes
  • 1 onion, finely diced
  • 15ml fresh garlic, crushed Salt and pepper
  • 8ml chili flakes
  • 80ml tomato paste
  • 1 x 400g tin chopped tomatoes
  • 80ml chipotle tabasco sauce
  • 2 x 400ml Chalmar farm kitchen bone broth
  • 16ml cocoa powder
  • 40ml corn starch

Method

1. In a frying pan, toast the cumin and coriander seeds until they start to become fragrant, then remove from the heat. Grind the spices and set aside.
2. In a large pot, heat the beef dripping. Brown the beef cubes in batches.
3. In the same pot, add more beef dripping. Fry the onion, garlic and chili flakes until soft. Add the spices, tomato paste and beef cubes and allow to fry for 1 minute.
4. Add the chopped tomatoes, tabasco sauce, bone broth and season to taste.
5. Mix the cocoa with water to make a paste and stir in as well.
6. Turn down the heat and cover the pot. Allow the chili to cook for 50 minutes or until beef is tender. Check on the chili every 20 minutes to make sure it’s not drying out. If necessary, top with water.
7. If the sauce is to runny, make a little paste with the corn starch and stir into the chili.
8. Allow the chili to simmer to thicken slightly.

Serve with rice or cornbread

Chalmar farm kitchen advice

Add frozen vegetables for a twist.

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