A hearty spicy Texan chilli with layers
Ingredients
- 1 kg Beef Mince
- 20 g Chilli Powder
- 35 g Paprika
- 35 g Ground Cumin
- 25 g Cayenne Pepper
- 300 g Black Beans
- 300 g Black Eyed Peas
- 300 g Kidney Beans
- 1 kg Crushed tomatoes
- 250 mL Bourbon
- 100 mL Jus
- 15 mL Liquid Smoke
- 50 mL Golden Syrup
- 50 mL Butter
- 5 g Salt
- 2 g Pepper
- 200 g Grated Manchego cheese
- 2 each QBA Batard White
Method
Step 1
Place your mince in a gastro and cook in oven at 200 degrees until brown crust forms on surface and cooked all the way through.
Step 2
Dice your onions and sweat them off in a pot with oil until they become translucent.
Step 3
Now fry off the spices for around three minutes, until aromatic – add cayenne pepper, chilli powder, paprika and ground cumin.
Step 4
Add your mince from the oven and cook with the spices until nice and brown. Add additional olive oil as required.
Step 5
Flambe the bourbon in a hot pan to burn off the alcohol; leaving the bourbon taste and the sugar. Add the flambéed bourbon to the mince mix to deglaze the pan.
Step 6
Add the beef jus and mix through, before adding the crushed tomatoes.
Step 7
Once this is simmering throw in your three been variations and mix them through.
Step 8
To add a hint of sweetness, include the golden syrup and let this caramelise up.
Step 9
Finally, add the liquid smoke to add another layer of flavour and leave to simmer for 1.5 hours.
Step 10
Cook your QBA Batard in the oven for 4 minutes, remove from the oven and slice. Coat with olive oil before cooking on the grill to finish.
Step 11
Season the chilli mix with salt and pepper and plate up with QBA Bartard slices and a bowl of grated Manchego
