I have spent above 5 years tinkering with this recipe and could never quite get it right until earlier this year when I spent an afternoon in the kitchen with King Louis from Nelson Street. The big man knows his stuff! This recipe has become a bit of a beast and the ingredients list looks a bit daunting but is well worth the effort trust me.
What I Used
- 1 good glug of cooking oil
- 1 pinch cumin seeds
- 1 pinch ground cayenne pepper
- 1 pinch ground Spanish paprika
- 1 red onion, diced
- 1 clove garlic, smashed
- 1 fresh chilli, roughly chopped
- 1 fist-full of chuck steak, diced
- 1 teaspoon cornflour
- 1 bottle of aurelio (other beers are available).
- 1 sweet potato, diced
- 1/2 a lime, wedged
- 1 tin kidney beans
- 2 tins chopped tomatos
- half a bar of dark chocolate
- 1 mug of rice
- 1 fist-full of salad leaves
- 1 scoop of creme fresh
- 1 lime wedge to serve
- 1 sprig of coriander to serve
What I did with it
I started off by frying up the spices in the oil to form a loose paste with the oil, the diced onion was then chucked in and stirred up until soft. The garlic and chilli went in next shortly followed by the meat and flour.
Once the meat had browned I dropped in the sweet potato and brought the pot to a simmer. I then dropped in the lime wedges, poured in the beer and covered the pot for 20 mins.
After it had bubbled away for about 10 minutes and the kitchen started smelling amazing I added in the kidney beans and chocolate then left it uncovered to reduced down for another 10, which was just about the perfect time to start cooking the rice.
When the rice was cooked and the chilli had reduced I packed each serving of rice into a mug and then flipped out onto a plate to form the mound in the middle.
I then seasoned the chilli to taste and served up with a blob of creme fraiche, lime wedge and a fist-full of salad leaves.
How it went down
I cooked this for a very old friend who I have been trying to impress for a very long time. This girl seriously knows her food! I’ve forced her to try a few different variations of this recipe over the years and I think I finally won her over with this one.
Best served with a big bottle of red!