Posted by: braddenvillage | November 5, 2011

Rich chilli con carne with spiced butter – Heston’s Waitrose recipe for November

Heston’s Rich chilli con carne with spiced butter

”Adding the spiced butter to the chilli just before you serve it will make it rich and unctuous. If you like it a bit hotter, add a little more butter at the table when you add the grated cheese and sour cream. The lime juice and zest will finish it off with acidity and freshness.” Heston

Serves: 4


  • For the chilli:
  • 6 tbsp olive oil
  • 450g Aberdeen Angus minced beef (10% fat)
  • 1 large onion, diced
  • 2 whole star anise
  • 3 cloves garlic, peeled and crushed
  • 1 green chilli, deseeded and diced
  • 2 tbsp tomato purée
  • Half a bottle red wine (37.5cl)
  • 400g can chopped tomatoes
  • 500ml beef stock
  • 400g can red kidney beans, drained and rinsed
  • 230g jar Fragata Pimiento Piquillo peppers, drained and roughly chopped
  • For the spiced butter:
  • 2 tbsp olive oil
  • 1½ tsp ground cumin
  • 1 tsp chilli powder
  • 1½ tsp smoked paprika
  • 1 tsp tomato ketchup
  • ½ tsp Worcestershire sauce
  • ½ tsp Marmite
  • 125g butter, softened to room temperature
  • To serve:
  • 100g soured cream
  • 60g Cheddar cheese, grated
  • Grated zest and juice of 3 limes

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