Trees Can't Dance Seriously Tasty Chilli
Preparation:
Cut the steak into approx cubes & remove any sinew; leave a little fat on the meat to melt into the sauce. Brown the steak in the vegetable oil over a high heat in a heavy bottomed pan. When this is nearly complete add approx 3 tbls chipotle sauce. Keep the steak moving and coat in the sauce. Set aside.
In the same pan gently fry the onion and garlic with 2/3 of the chilli powder until transparent.
Do not allow to burn!
To increase heat - add some chopped cayenne’s (we prefer Ring of Fire) and gently soften.
Add tomatoes and reheat stirring occasionally.
Add the steak, 750ml of the stock and tomato puree to the pot and bring to the boil. Reduce to a simmer and add the sweet peppers, paprika, kidney beans, and white pepper.
Stir well and reduce to a very gentle simmer. At this point it is great to add 2 or 3 jalapenos sliced long ways
and deseeded to float on the surface as everything cooks.
Cover and cook for as long as possible on a very low heat (minimum 3 hours) stirring occasionally. Add remaining
stock as required. Add the rest of the chilli powder and a generous slug of Trees Can’t Dance Pennine Fire Hot Sauce (to taste) about ½ hour before cooking is complete. Season to taste.
Serve with rice, a dollop of soured cream, more Pennine Fire Hot Sauce and a generous handful of grated mature cheddar.
Serves 6-8.
For a vegetarian option; substitute the steak with a mixture of chunky aubergine and Portobello mushrooms and
replace the beef stock with good vegetable stock. Reduce cooking time appropriately
