Beef chilli
The perfect combo for lovers of meat and hot food! At 20 minutes it’s simple, fast, astoundingly tasty, and you can set the heat dial anywhere between Volcanic Eruption and Gentle Tingle. We like it hot so this recipe is hot, but there are dial-down options too. And btw if you do like heat, you must also try our Frankfernos – straight out of the packet. Of course you serve straight away, but this recipe is great prepared in advance. Leaving it for a day or two in the fridge really matures the flavours. I know you may be tempted but PLEASE don’t add tomato. This chilli flavour comes from beef combined with cumin and chilli. The rest is just seasoning and texture.
Serves: 3 - 4
Options:
4 chopped anchovies in olive oil, dark ones not white (again, trust me on this)
Step 1.
Finely chop the onion and garlic.
Put the dried red chillies into a food blender and shred to a fine flake/snow. You can use pre-flaked chilli but definitely don’t uses chilli powder – it won’t work!
Combine the onion, garlic and red chilli flakes in a saucepan with the oil and cook on medium heat for about 5 mins until the onions are soft and lightly browned.
Add a tsp of water and then cover on a low heat for 5 mins to infuse.
Add the green chilli and keep cooking gently for a further 5 mins. (We are now 15 minutes into the recipe)
For an extra flavour hit, you can add the chopped anchovies at this time too. They won’t make the dish taste fishy.
Step 2.
Turn up the heat to medium.
Add the paprika and cumin and stir to mix.
Then add the soy sauce and as much black pepper as you dare. You cannot add too much pepper.
Fry quickly for 1 or 2 mins (be careful not to burn)
Then add the packet of Rare & Pasture shredded beef
Stir to mix, and stir for 2 -3 mins until heated through and shiny
If not silky and soft, add another tablespoon of water
That’s it!
