Bukowski’s chilli con carne

recipe chilli front ok

Bukoswki’s serve up classic British beef burgers with a twist, having sites in Brixton and Shoreditch. It’s all bare brick and industrial lighting at Market Row in Brixton, and Boxpark in Shoreditch is a retail park made up of fitted out and customised shipping containers.

INGREDIENTS

SECTION 1

  • 50ml of rape seed or vegetable oil
  • 100gm Smoked streaky bacon optional (chopped up finely)
  • 900gm Beef mince (not too lean)

SECTION 2

  • 1 Red onion, chopped into ¼
  • 20gm Peeled garlic
  • 20gm Fresh jalapeno chillies

SECTION 3

  • 400gr Tinned whole tomatoes
  • 2 Tbsp. Tomatoes pure
  • 1 Tsp.Fresh coriander
  • 2 Tsp.Fine sea salt
  • 1 Pinch Ground black pepper
  • 1 Pinch Cayenne
  • 1 Tsp. Coriander powder
  • 1 Pinch Cumin
  • 2 Tsp. Smoked paprika
  • 5 Tbsp. Chipotles in Adobo La Costena

SECTION 4

  • 3 Bay leaf
  • 2 Tsp. Honey
  • 4 Tsp. 70% chocolate
  • 330ml Beer
  • 300 ml Beef stock
  • 300gm Kidney beans

METHOD

  • Heat half of the oil in a large pan and add the meat,
  • Fry/cook the meat so its all browned
  • Peel the red onions and cut into ¼
  • Put the onions and the rest of the ingredients into a food processor.
  • Add all roasted ingredients from section 2
  • Blend until smooth
  • Add the paste to the browned mince with all the ingredients from section 4
  • Bring to the boil and simmer for 45 mins
  • Skim off any excess fat
  • Add the kidney beans and simmer for another 45 mins-1hour
  • Serve with sour cream, grated cheese, fresh coriander, rice and tortilla chips.

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