Chili con carne - slow braised

  • 500 grams lean beef 
  • chili powder
  • 125 grams of chorizo sausage
  • 2 red onions
  • 3 small bellpeppers (preferably a red, yellow and green one)
  • 200 grams undried tomatoes
  • 1 tin tomato purée (140 grams)
  • beef broth 
  • pepper and salt (to taste)

Dice the lean beef and season well with the chili powder.
Cut the chorizo into thin slices and cut the slices into fourths. 

Sear the beef. When seared, add the chorizo and fry together for a while. The beef should get some of the red colour of the chorizo! 

Take the meat out of the pan with a skimmer. You can now season the meat with salt and pepper, but I never do - I make sure to put the salt & pepper shakers out on the dinner table, so everyone can season the meal to their own taste.

Fry the onions in the fat that you seared the meat in. As soon as the onions are golden brown, add the bell peppers. Turn the heat down after a few minutes. Add the sundried tomatoes (without the oil) and the tomato purée. 
Add the meat again as well. 

Add the broth. Add just the right amount so all is just about 'submerged'. 

Leave to braise slowly for a couple of hours. I often put my dutch oven into the oven at 140 degrees Celsius. (Check to see if your pan is oven safe! Remove plastic handles etc.) I stir every so often and check to see if it needs any more broth (or water if I've run out of broth).

Cees Heijdel