It’s been a cold, wet and breezy week and this weekend isn’t due to be much better. So I’m battening down the hatches in the kitchen. I’ve recently taken delivery of the latest Kitchen Nomad box which was chock full of Mexican goodies including some long sought after tortilla flour and a range of different chillies. What I’ve made with it though is in no way authentic Mexican including as it does a distinctly British ingredient – a bottle of double chocolate stout.
This is the Heathcliff of chilli con carnes – a dark, brooding slightly bitter version that benefits from a long, slow cooking time and tastes even better the next day. Serves 4.
Brown 500g of minced beef in an oven proof pan and set to one side.
Add some oil to the pan and soften one finely chopped onion til golden.
Return the mince to the pan along with 2 chopped dried arbol chillies, 1 tsp dried chilli ancho, 1/2 tsp smoked paprika, 1/2 cinnamon stick, 1 bay leaf, 1 tsp Mexican oregano, 1 tbsp balsamic vinegar, 1 tbsp pomegranate molasses and 1 tbsp of tomato purée.
Cook for a couple of minutes before adding a tin of chopped tomatoes and a 500ml bottle of double chocolate stout.
Bring to the boil and cook in the oven at 140C for 2 hours. Add a tin of kidney beans (along with 1/2 tsp of liquid smoke if you have it) and cook for a further 30min. It won’t come to any harm if left for longer. Enjoy its dark smoky flavour with rice.