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Heston's rich chilli con carne with spiced butter
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''Adding the spiced butter to the chilli just before you serve it will make it rich and unctuous. If you like it a bit hotter, add a little more butter at the table when you add the grated cheese and sour cream. The lime juice and zest will finish it off with acidity and freshness.'' Heston
Serves: 4
6 tbsp olive oil
450g Aberdeen Angus minced beef (10% fat)
1 large onion, diced
2 whole star anise
3 cloves garlic, peeled and crushed
1 green chilli, deseeded and diced
2 tbsp tomato purée
Half a bottle red wine (375ml)
400g can chopped tomatoes
500ml beef stock
400g can red kidney beans, drained and rinsed
230g jar Fragata Pimiento Piquillo peppers, drained and roughly chopped
2 tbsp olive oil
1½ tsp ground cumin
1 tsp chilli powder
1½ tsp smoked paprika
1 tsp tomato ketchup
½ tsp Worcestershire sauce
½ tsp Marmite
125g butter, softened to room temperature
100g soured cream
60g Cheddar cheese, grated
Grated zest and juice of 3 limes
Put the remaining spiced butter, the lime zest and juice into three separate bowls on the table alongside the cheese and soured cream, so everyone can add their own seasonings to their portion of chilli.
Copyright © Heston Blumenthal 2010
Typical values per serving:
Energy |
3129.632kJ 748.0kcal |
---|---|
Fat | 44.7g |
Saturated Fat | 14.3g |
Sugars | 25.1g |
Salt | 1.1g |
per serving with 2½ tbsp spiced butter
This recipe was first published in November 2010.
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