All-Hallows Eve, or Halloween as it is more commonly known, is of course rearing up on us, and if you are holding a small gathering or party on Thursday 31st October, this is a great dish to serve up. After all, you are going to need something substantial to get everyone through the night and to counter the incessant knocking at the door, with all the little one’s screaming ‘Trick or Treat!’
No, we’re not suggesting bourbon here (although it’s not a bad shout.)
But instead more of a bubbling pot of Ghoulish Chilli Con Carne by Richard H. Turner, perfectly spiced and resplendently turned out in a hollowed pumpkin for decoration.
As we are not big on food waste, we do encourage you to scoop out as much of the pumpkin flesh, to chop up and pop into the mix. It won’t really do much to improve or impact the flavour but the extra starch does help thicken the broth.
With regards to the ‘Ghoulish’ aspect of the chilli con carne, well, that is a bit of a misnomer as there isn’t anything particularly scary about this recipe - except for the forbidden inclusion of beans.
A good turn though would be to dress up as Michael Myers though. Then every time the bell goes, carry the pumpkin to the door and upon opening it, spoon a delicious mouthful of chilli into your mouth (and through the mask). You might find that after a while, you won’t be bothered so much.
You see, at Turner & George, we absolutely love children - but we couldn’t eat a whole one.
Happy Halloween!
Ingredients - serves 4-6
4tbs beef dripping
4 onions, finely chopped
2 red peppers, finely chopped
5 dried habanero chillies, stalks removed, deseeded and crushed
2 garlic cloves, crushed
1tsp ground coriander
2tsp ground cumin
1tsp ground cinnamon
1tsp dried oregano
800g chuck steak, cut into a dice
200g beef suet
2 x 400g cans of plum tomatoes
250ml Beef Bones Gravy
50g dark chocolate (90% solids), grated
50ml good red wine vinegar
1 medium sized pumpkin, seeds removed and flesh scooped out
400g can of beans - Pinto is Richards choice
Method
Preheat the oven to 150°C (300°F), Gas Mark 2
Heat the dripping in a very large lidded casserole and fry the onions, red peppers, chillies and garlic until they begin to soften. Add the spices and oregano and stir well, then add the chuck steak and keep turning it to separate it as the meat browns.
Add the plum tomatoes, Beef Bones Gravy, dark chocolate and red wine vinegar and put into the oven to gently simmer for 1 1⁄2 hours, stirring from time to time. And then add the pumpkin flesh and beans and cook through for a further 30 minutes. Take out and keep warm .The chilli tastes even better if cooled down and kept in the fridge overnight - obviously, make sure that you reheat thoroughly when ready to eat.
To serve, pour the chilli into the hollowed pumpkin and arrange a host of sides such as rice, guacamole, soured cream, sliced chillies and chopped coriander to garnish.
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