It's Texican!

As any avid follower of Sheldon’s* wisdom will know, Chilli con Carne is not Mexican (and apparently should not contain kidney beans but we’ll brush that aside for now). I never used to like Chilli, I have always thought that bolognese is a far superior use of minced meat (not to mention meatballs and burgers) and couldn’t understand the fuss about this gloopy mess. However, the Boy is a big fan and to satisfy his craving one day we compromised by deciding to use steak instead of mince, except that he doesn’t like steak unless it is fully cooked (DON’T GET ME STARTED) and I just think this is blasphemous. So, another compromise was made (look at what a grown up relationship we have!) and we decided to use pork steaks instead. Well, I haven’t looked back since! Although beef steak is obviously a superior meat, pork works surprisingly well in this dish at a fraction of the price. I can’t really name this dish chilli con carne though…how about Chilli con Charley?!

Ingredients

Pork Loin Steaks

1 heaped teaspoon cumin

Just over ½ teaspoon sweet paprika

1 flat teaspoon smoked paprika

½ teaspoon cayenne pepper

1 teaspoon flour

2 red chillies

1 green chilli

1 red onion

1 white onion

1 sweet red pepper

1 tablespoon balsamic vinegar

Squeeze of tomato puree

400g tin of peeled plum tomatoes

1 level teaspoon oregano

Salt and pepper

1 tin red kidney beans

3-4 squares of chocolate

Cut the pork steaks into strips. Put the flour, cumin, paprika and cayenne pepper into a bowl and mix. 

Then add the pork steaks and coat in the mixture, its best to use your hands here to make sure every strip has an even covering.

Roughly dice the red and white onion, and roughly chop the chillies and garlic (be careful after using chilli and don’t do what I did and touch a broken piece of your lip…IT WILL HURT!) 

Chop the pepper into chunks and set aside.Heat a glug of oil in a pan (I used my cast iron casserole but a heavy based frying pan would be fine) and add half the pork. Brown the pork. This means sealing the edges of the strips so the outside is quickly cooked. You may want to do this in two batches, when browned remove from the pan.

In the same pan add some more oil and then the chopped onions, chillies and garlic. Keep the mixture moving so as not to burn anything and if using a casserole try and scrape up as much of the flavour that has stuck to the bottom as possible. 

After about 5 minutes when the onions are starting to go translucent and golden add the peppers and balsamic vinegar and cook on high until its reduced (i.e. the liquid has got thick and sticky) before adding a good squeeze tomato puree. Once mixed add the tomatoes and oregano and reduce (bubble) until the liquid is about half the original volume.

When the liquid has reduced add the pork and turn the heat right down. Now the mixture can simmer until you are ready pretty much, it needs at least an hour but it can easily stand 2. Stir every now and then to ensure that nothing sticks or burns.

10 minutes before you are ready to eat, add the canned kidney beans and turn the heat to medium. Just before serving turn the heat off and add the chocolate, stirring until its melted.

Put the pan on the table with some tortillas and nachos and enjoy!

*If you don't know who Sheldon is then you must get yourself to a television and watch the big bang theory. If you know who Sheldon is and haven't seen this particular episode, then I can direct you to season 4 episode 17 for a full explanation.