Campfire chilli and coffee con carne

PT2H10M

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Ingredients

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Campfire chilli

Basmati rice

To serve

1
Soak the dried chilli flakes in a little hot water for 2 minutes, then drain
2
Place a pan over a high heat and add olive oil. Once hot, add the diced beef and sear until nicely coloured. Set aside
  • 800g of diced beef, cut into small cubes
  • 1 tbsp of olive oil
3
Clean the pan, place over a medium heat and add a tablespoon of oil. Once hot, add the onions and garlic and cook until just beginning to brown
4
Add the meat back to the pan along with the sugar, chilli powder, paprika, cumin and oregano. Stir to combine
5
Add the coffee and the soaked chilli flakes to the pan, making sure the meat is covered
  • 960ml of coffee, can be decaf
6
Cover and cook on the lowest heat possible. Simmer until the meat starts to fall apart, approximately 60-90 minutes
7
Meanwhile, add the rice to a small pot, cover in cold water. Rinse by moving the rice around with your hands. Pour off the white milky water and repeat twice more
8
Drain the excess water, leave to stand for 20 minutes. Add the 450ml of water and place the pot over a high heat. Bring to the boil, cover with a lid and turn down to the lowest heat possible
  • 450ml of water
9
Cook for 12 minutes, or until the rice is just cooked. Remove from the heat and allow to stand, covered, for 2 minutes before serving
10
Remove the lid and add the beans, allow to cook until thickened and rich in flavour. Add a pinch of salt and pepper
  • 395g of red kidney beans in chilli sauce
  • 1 pinch of salt
  • 1 pinch of black pepper
11
Divide the chilli across 4 warmed bowls along with the rice. Garnish with the sour cream, chopped coriander, fresh chilli and diced tomato. Serve immediately with wedges of lime
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