Mexican cuisine has always been close to my heart. I was first introduced to Mexican food by a very close friend of mine. Just like its people this food is warm and hearty.
Though I run far away from chillies, I had to rise the temperature of my tongue as the flavour of the month was ‘CHILLY’. My recent visit to a Mexican restaurant for a team night out was a memorable one. We were warmly greeted with staff who had a never ending smile. With bright coloured walls and big Mexican hats we all felt Mexican by the end of the evening.
To keep up the flavour of the month along with Mexican spirit this was the best way to stay indoors and enjoy this smoking hot dish 🙂
For the chilli:
1. 3 table spoon of olive oil
2. 250 grms of lean beef mince with 10% fat
3. 1 large white onion, finely sliced
4. 3 star anise, powdered finely using a pestle and mortar or a spice grinder.
5. 3 cloves of crushed garlic.
6. 1 green chilli diced with seeds ( you can add 2 more for extra hotness )
7. 2 table spoon of tomato puree.
8. Small bottle of red wine. ( I used Rioja 18 cl)
9. 2 medium sized tomatoes chopped
10. 1 beef stock cube
11. 200 grms of canned red kidney beans, drained and rinsed.
12. 5 of Pimiento Piquillo peppers, drained and roughly chopped ( you will find them in the Mexican section of a grocery shop)
For the spiced butter
1. 2 table spoon of olive oil.
2. 1 1/2 tsp of cumin powder.
3. 1 tsp of chilli powder
4. 1 1/2 tsp of smoked hot paprika
5. 1 tsp of ketchup
6. 1/2 tsp of Worcestershire sauce.
7. 1/2 of marmite
8. 50 grms of butter softened at room temperature.
1. Freshly chopped parsley.
2. Cheddar cheese/ powdered nachos.
3. Zest of lemon and half of lemon juice.
. Heat a non stick pan to prepare the spiced butter. Add olive oil cumin and chilli powder, frying this for about 2-3 minutes. Pour in this mixture in a bowl and add the remaining ingredients of the spiced butter. Mix well and allow it to cool. Once cooled place it in the fridge.
. In a large sauce pan heat olive oil. Once the oil has heated well add the onions and fry till golden brown. Now add the powdered star anise and fry for a couple of more minutes. Now add the garlic, chilli. Fry this for about 3 minutes until the raw smell has gone.
. Add the tomato purée and fry for 5 minutes until you get the red colour.
. Add the minced meat and fry it well until it turns brown. Followed by adding the wine. Allow this to cook until the wine has reduced to half.
. Now add the tomatoes and the beef stock and let this cook on a medium heat until the tomatoes have become soft.
. Finally fold in the beans, chopped peppers and 3 tbsp of the spiced butter . Cook this for 10 minutes until the beef and the beans are cooked well.
. Add salt, crushed black pepper and garnish with chopped parsley and powdered nachos. Serve hot with rice or lay it on a bed of tacos.