I'd previously made this with any old lump of beef, but this time I did some research into high-collagen cuts that will best gelatinise into finger-licking-goodness after a long, slow cook. I settled on chuck steak, which is very attractively priced at Coles/Woolies, as it's very tough stuff if you *don't* cook it for hours. Chemistry, yay!
The major components are the diced chuck, onions and garlic (browned in a pan), then capsicum, kidney beans, fresh and canned tomatoes, chillis, passata, spices, red wine, dark chocolate and time. I can provide a full list if anyone's interested, I have the spices written down somewhere.
My wife told me that this looked like dogfood. My wife is a bad person. At least she also said looks can be deceiving. :)
Now I can! Anyway, I was going to say that you can also do this with mince for a non-slow-cooked version, and another good vegetable to add is corn - it is tasty and makes for more colours.
ReplyDeleteI added corn to this last time I made it - it goes pretty awesomely.
ReplyDeleteI prefer diced meat to ground meat in stuff like this, but I've made it both ways, it's just a personal taste thing.
Ranneko asked about the spice list: roughly a teaspoon each of oregano, thyme, coriander leaves, cumin, turmeric, smoked paprika and hot madras curry powder, plus a half teaspoon of cayenne. Other notable flavourants were minced garlic, red wine, 85% dark chocolate, two chillis, two bay leaves and a cinnamon scroll.
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