Forget everything you think you know about chilli con carne. While fajitas, tacos, burritos, and chilli are staples in British kitchens, renowned chef Rick Stein reveals a surprising truth about the dish. In Mexico, authentic chilli, known as ‘carne con chile,’ is a far cry from the Tex-Mex version we’re accustomed to.
In his BBC show, “Rick Stein’s Road to Mexico,” Stein emphasizes that the true Mexican chilli features chunks of meat, not mince, simmered in a rich chilli sauce, with or without tomatoes. Beans and rice are served on the side, adding a vibrant contrast to the flavorful meat.
Stein offers a tempting glimpse into the authentic Mexican culinary world with his recipe, promising a simple yet flavorful dish.
Rick Stein’s Mexican Chilli Recipe
Ingredients:
* 50g dried guajillo chillies, seeds removed
* Four large ripe tomatoes
* Four garlic cloves, skin on
* Three tbsp vegetable oil
* 1kg/2lb 4oz braising steak, cubed
* One large onion, roughly chopped
* One tsp ground cumin
* One tsp dried oregano
* Four allspice berries, bruised
* One bay leaf
* One tsp salt
* Two tbsp chipotles en adobo (or smoky chipotle paste)
* 12-18 corn tortillas
Method:
1. Start by toasting the chillies in a heavy-based frying pan over medium heat for 20 seconds, until fragrant. Be careful not to burn them.
2. Transfer the chillies to a bowl and pour over 450ml boiling water. Let them soak for 20 minutes.
3. While the chillies soak, fry the tomatoes and garlic in the same pan until softened. Set aside to cool until manageable. Peel and discard the garlic skins, then quarter the tomatoes.
4. Heat the oil in a large, flameproof casserole dish. Brown one-third of the beef, then move it to a plate. Repeat with the remaining beef, adding more oil as needed.
5. Add more oil to the pan and fry the onion for three to four minutes until softened. Add cumin, oregano, allspice, and bay leaf, cooking for two minutes.
6. Preheat the oven to 180C/160C Fan/Gas 4.
7. Combine the soaked chillies and about 150ml of their soaking liquid in a food processor or blender. Add the garlic, tomatoes, salt, and chipotles en adobo (or chipotle paste) and blend until smooth.
8. Pour the blended paste into the casserole dish. Add the browned beef and stir in the remaining chilli-soaking water.
9. Bring to a boil, then reduce heat to a simmer. Cover and cook in the oven for 1.5 to two hours, or until the beef is tender. Check the water level during cooking to ensure the meat doesn’t dry out, adding more liquid if needed.
10. Warm the tortillas. Serve the chilli with your choice of toppings. Stein recommends sour cream, crumbled cheese, diced avocado, diced onions, sliced radish, and chopped coriander.
This recipe offers a glimpse into the authentic flavours of Mexican cuisine. So, ditch the traditional chilli con carne and embrace the true essence of ‘carne con chile,’ as envisioned by Rick Stein. Enjoy!
