Friday Supper: Chilli con carne served with Excelsior Shiraz

This is a full-bodied meal with chunks of meat in a rich sauce, with dark chocolate and a tang of vinegar. Perfect for a winter night. Serve with Excelsior Paddock Shiraz.

Excelsior Paddock Shiraz

Why is this the right wine choice? Copious amount of chilli will anesthetize your taste buds and blind you to a wine’s finer nuances but it won’t change the character of the wine. The cumin in this recipe calls out for a full-bodied shiraz which also likes legumes and spice. In general, shiraz works well with robust foods and, as it’s already chocolatey, latches onto savoury chocolate sauces.

Chilli con Carne

To serve 4 you will need:

  • 1 tbsp flour
  • 1 tsp smoked paprika
  • 1 tbsp cayenne pepper , dry-fried to toast it
  • 1 tsp cumin seeds
  • 300g braising steak , diced
  • oil
  • 2 medium red onions, chopped
  • 3 garlic cloves, chopped
  • 2 red chillies , chopped
  • 1 green chilli , chopped
  • 40ml red wine vinegar
  • ½ bottle shiraz red wine
  • 1 tbsp tomato purée
  • ½ x 400g tin chopped tomatoes
  • 400ml beef stock
  • 20g 70% chocolate
  • 150g mixed cooked beans such as kidney, black and black-eyed beans
  • 1 small tub crème fraîche
  • large handful coriander leaves, chopped

What to do:

  1. Mix the flour, paprika, cayenne and cumin seeds.
  2. Put it in a large, sealed plastic bag and shake it all together with the steak.
  3. Heat a little oil in a large pan and fry the steak in batches until it browns all over. Put to one side.
  4. Add a little more oil to the pan, then fry the onions, garlic and chillies until the onions brown. Add the vinegar and bubble to a glaze. Do the same with the red wine.
  5. Add the tomato purée and cook for 2 minutes, then add the chopped tomatoes and cook for about 5 minutes or until the mixture has reduced by half.
  6. Add the stock and beef and cook gently for 1 hour 30 minutes or until the meat is tender.
  7. Add the chocolate and beans and heat through the beans. The chocolate will melt into the sauce. Add salt if needed.
  8. Mix the crème fraîche with the coriander and season. Serve with the chilli and mixed wild and basmati rice.

Adapted from Olive Magazine


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