Santa Fe Chilli

 

Back in 1984, Fellow Gastronauts, Keith Floyd's cooking programmes opened with the Stranglers, 'Peaches' and he cooked the sort of food we wanted, yes exciting scran, not the dull repetitive stuff we were enured with and endured. And this recipe is one of his and mighty damn fine too. Watch it on 'You Tube, Floyd's American Pie ep 3, Santa Fe' if you like. And I have been making this style of chilli, albeit occasionally ever since.

So in a little oil brown beef pieces, that have been dipped in flour till caramalised, remove from the pan, add onions and fry till clear, add a few cloves of garlic and as many chillies as you dare, different types if you have them, stir a minute or two, add a tablespoon of cumin or garam masala if available. Add back the meat, add beef stock and deglaze, season, add herbs; bay, oregano, couple of toms, squirt of tom puree and simmer for about 40 mins, then add in chopped potatoes and carrots and simmer for another half hour or so or until veg is cooked and beef ready.

For authenticity during this cooking time slurp red wine copiously.