Chilli Con Carne

gourmettraveller.com.au

BarryJ

subheading: Chilli:

180 gm dried kidney beans, soaked overnight (1 cup)

60 ml olive oil (¼ cup)

1 kg minced beef

2 chorizo, cut into 1cm pieces

500 gm pork shoulder, cut into 1cm pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1 to 2 fresh green jalapeños, thinly sliced (see note)

500 ml beef stock (2 cups)

400 gm canned tomatoes

50 gm dark chocolate (70% cocoa solids), coarsely chopped

60 ml malt vinegar (¼ cup)

2 tbsp dried oregano

1 cinnamon quill

1 tbsp coriander seeds, toasted and finely ground

3 tsp cumin seeds, toasted and finely ground

1 tsp cayenne pepper

To taste: ground chilli powder

½ cup coriander leaves (loosely packed)

subheading: To serve: soft tortillas, warmed:

To serve: sour cream and lime wedges

subheading: Guacamole:

3 avocados, coarsely mashed

½ red onion, finely chopped

1 vine-ripened tomato, seeds removed and finely chopped

1 small green chilli, finely chopped

1 clove garlic, finely chopped

2 tbsp coriander, thinly sliced

1 tbsp lime juice

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