serves
3
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
3
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 5 dried guajillo chillies (see Note)
- 2 tbsp + 1 tsp (45 ml) olive oil
- 680 g (1½ lb) beef chuck, cut into 1.5 cm (roughly ½ in) cubes
- 1 white onion, roughly chopped, divided
- 2 large tomatoes, roughly chopped
- 2 cloves garlic, crushed
- 3 large potatoes, peeled and cut into 1-1.5 cm (roughly ½ in) cubes
- 1½ tbsp fresh oregano, chopped
- 2 tbsp + 1 tsp (45 ml) sour cream
- 1½ tbsp fresh coriander (cilantro), chopped
Soaking time: 20 minutes.
Instructions
1. To rehydrate chillies, cover with hot water and soak for 20 minutes. Strain, reserving soaking liquid for later use. Chop chillies.
2. Heat olive oil in Dutch oven over medium-high heat. Add beef cubes to the Dutch oven and sear, stirring occasionally, for 5-6 minutes, until all sides are browned.
3. Stir in half the onion, half the chilli, half the tomato and half the garlic. Continue cooking for 4-5 minutes, stirring occasionally. Stir in reserved soaking liquid, potatoes, oregano and 3 cups of water and bring to a simmer.
4. While mixture simmers, transfer remaining chilli, tomato, garlic and onion to a food processor. Blend until smooth. Transfer mixture to simmering chilli con carne and mix well.
5. Continue simmering for 50-60 minutes, stirring occasionally, until potatoes and meat are tender.
6. Season with salt and pepper, and remove from heat. Serve hot, garnished with sour cream and coriander.
Note
• Guajillo chillies are sweet and smoky. Find them at specialist retailers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
