07/04/14 09:40 Filed in: Mexican - Main
Do not under estimate how hot this chilli con carne is. I can eat most levels of spice, but even this had me on my knees!!! Served with coriander and lime rice, sour cream and chives, lime segments, Manchego cheese and some dry fried tortilla, the heat was just about tamed.
Beef shin is the ideal cut for this slow cooked recipe. The shin will retain its shape but melt in the mouth.
The Chipotle add a wonderful smokey fragrance, which at first seemed overpowering, but as the chilli cooks, mellow and rounds out the flavour.
The Habaneros and Ancho provide the heat and fruitiness. Similar to scotch bonnets but a good deal hotter!
Ideally, make the chilli a day before you wish to eat it, so that the flavours can deepen and develop.
WARNING : Wash your hands very carefully after preparing the chillies.
I tried the chilli half way through cooking and all I could say was “Oh Dear Lord *cough* *wheeze* *cough*”. It reminded me of this little gem - A Texas Chilli Eating Contest.
Full Recipe ...