{"product_id":"wood-fired-chilli-con-carne","title":"Wood-Fired Chilli Con Carne","description":"\u003cp\u003eA proper chilli that cooks low and slow in the residual heat of your pizza oven, picking up a deep smokiness that no kitchen oven can match. The spice mix is built from scratch - cumin, chipotle, smoked paprika, cocoa, and cinnamon - and the treacle adds a dark, sticky richness. Start this after your pizza session and let the dying embers do the work while you relax. Three hours later, you will have the best chilli you have ever made.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eChilli Spice Mix\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 tbsp cumin\u003c\/li\u003e\n  \u003cli\u003e2 tbsp diced chipotle\u003c\/li\u003e\n  \u003cli\u003e1 tbsp chilli flakes\u003c\/li\u003e\n  \u003cli\u003e1 tbsp cocoa powder\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp brown sugar\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp smoked salt\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp ground coriander\u003c\/li\u003e\n  \u003cli\u003eHalf tbsp dried oregano\u003c\/li\u003e\n  \u003cli\u003eQuarter tbsp paprika\u003c\/li\u003e\n  \u003cli\u003eQuarter tbsp smoked paprika\u003c\/li\u003e\n  \u003cli\u003eQuarter tbsp black pepper\u003c\/li\u003e\n  \u003cli\u003e1 tsp ground cinnamon\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMain Ingredients\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e50g butter\u003c\/li\u003e\n  \u003cli\u003e1 large onion, diced\u003c\/li\u003e\n  \u003cli\u003e50g chilli spice mix (from above)\u003c\/li\u003e\n  \u003cli\u003e500ml beef or chicken stock\u003c\/li\u003e\n  \u003cli\u003e400g tin chopped tomatoes\u003c\/li\u003e\n  \u003cli\u003e1 tbsp tomato puree\u003c\/li\u003e\n  \u003cli\u003e4 tbsp treacle\u003c\/li\u003e\n  \u003cli\u003e500g leftover cooked beef, diced (or 750g stewing steak, or 750g beef mince)\u003c\/li\u003e\n  \u003cli\u003e400g tin kidney beans, drained and rinsed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eMake the spice mix by combining all the dry spices. This makes more than you need - store the rest in an airtight container for up to a month.\u003c\/li\u003e\n  \u003cli\u003eBring your pizza oven down to 120-160°C. If you have smoking wood, add a chunk to the embers every 45 minutes for deeper flavour.\u003c\/li\u003e\n  \u003cli\u003eMelt the butter in a large heavy pot and gently cook the diced onion until softened.\u003c\/li\u003e\n  \u003cli\u003eAdd the spice mix, stock, tinned tomatoes, tomato puree, treacle, meat, and kidney beans. Stir well and bring to a gentle simmer.\u003c\/li\u003e\n  \u003cli\u003eCook low and slow for 2-3 hours, adding small pieces of wood periodically. Stir every 30 minutes or so.\u003c\/li\u003e\n  \u003cli\u003eThe chilli is done when the sauce is thick and rich and the meat is tender. Serve with rice, soured cream, grated cheese, and warm tortillas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eSafety note:\u003c\/strong\u003e We have used tinned kidney beans here, which are pre-cooked and safe. If substituting dried kidney beans, they must be soaked overnight and boiled hard for at least 10 minutes before adding to the chilli - undercooked kidney beans can make you very ill. If serving with rice, cook it fresh and serve straight away. Do not leave cooked rice sitting at room temperature - refrigerate leftovers within an hour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eVegetarian version:\u003c\/strong\u003e Replace the meat with 750g chopped butternut squash and use vegetable stock. Reduce the cooking time to about 30 minutes.\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502927946112,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/wood-fired-chilli-con-carne-4362649.jpg?v=1772409438","url":"https:\/\/kitcheninthegarden.co.uk\/products\/wood-fired-chilli-con-carne","provider":"Kitchen In The Garden","version":"1.0","type":"link"}