My take on a New Mexico style beef chili.
- 1 kg Beef ribs
- 1 Onion, Quartered
- 3 Jalapeno chillies, Whole
- 3 Garlic cloves, Whole
- 2 medium sized Carrots, Roughly chopped
- 2 stalks Celery, Roughly chopped
- 1 Red Bell Pepper, Roughly chopped
- 3 Fresh tomatoes, Cut in quarters
- 250 grams Whole kernel corn
- 3 teaspoons Fresh thyme, Finely chopped
- 1 tablespoon Fresh Parsely, Finely chopped
- 2 tablespoons Tomato paste
- 500 ml Beef stock
- 1 cup Port wine
- Olive oil
- ½ tablespoon Dried paprika
- 1 tablespoon Cumin, Roasted and ground
- 1 tablespoon Corriander seeds, Roasted and ground
1. Prepare two oven trays by coating them lightly with oil. Add all the vegetables to one and the meat on the other. Sprinkle both lightly with salt and black pepper. Drip a little bit of olive oil over the vegetables and the meat and put both trays in a oven preheated to 200℃. Roast both for 20 to 30 minutes. Remove both.
2. Transfer all the vegetables to a blender and blend into a pulp. Push the pulp through a fine sieve to remove rough bits of skin and all pips. Set aside.
3. Transfer the meat into a large heavy-bottom pot and add the beef stock and port wine. Add the spices. Cook over medium heat for 45 minutes. Add the vegetable pulp and stir through. Add the fresh herbs and season with salt and pepper. Turn the heat to medium-low and continue cooking for another hour. Check for seasoning again. By now the meat should fall off the bones. Add the fresh whole kernel corn and cook for another 20 minutes. Serve the chilli in bowls, sprinkle with cheddar cheese and add some corn bread.