I didn't think this should go in the recipes section because it isn't cooking with cannabis.
This is my favourite chilli I have ever made. You need a few hours where you aint doing anything so you can let this simmer. Its worth it though.
Ingredients
500g Braising Steak cut into 2cm dice
100g Smoked Bacon Lardons
1 Onion chopped
1 Carrot cut into 1 cm dice
2 Garlic Cloves sliced
1 Red Chilli sliced
400g Tinned Tomatoes
250ml Red Wine (full bodied)
500ml Brown Chicken Stock
10ml Vegetable Oil
10g Butter
5g Salt (to taste)
5 drops Tabasco Sauce
1) Heat the oil and butter in a large non-stick casserole over a medium heat and sauté the bacon until coloured and some of the fat has rendered out (5 mins).
2) Pour off all but 1-2 tablespoons of the fat and add the carrots, onion, garlic and chilli, sauté until the onions start to turn golden (5 mins).
3) Add the Beef and stir briefly for 1 minute to separate the cubes. Then add some salt and the Tabasco.
4) Pour in the red wine and simmer until reduced. Add the stock, bring to the boil and skim off any scum that rises to the surface.
5) Simmer gently over a low heat for 2 hours, topping up with water as required. After 2 hours the liquid should be just below the level of the meat and vegetables.
6) Add the tinned tomatoes and continue to cook over a low heat for another 30 mins until the sauce is reduced and thickened.
7) Check the seasoning and serve with Basmati Rice, or whatever you like.
Its delicious
