Tim Pile’s chilli beef and flat bread crisps

By Tim Pile, The Rosevine.

 

Download recipe.

Ingredients

Beef Chilli

  • 1.5kg Beef Skirt of Chuck Steak
  • 375g Trewithen Dairy Naturak Yoghurt
  • 300g Onion
  • 10g Garlic
  • 220g Carrots
  • 14g Cinnamon Sticks
  • 2tsp Cumin Seeds
  • 1 1/2 tbsp Smoked Paprika
  • 1 tsp Chipotle Chilli Powder
  • 15g Fresh Oregano
  • 1 tsp Ground Coriander
  • 1 tbsp Salt
  • 5 tbsp Tomato Purée
  • 400g Cooked Red Kidney Beans

Flatbread Crisps

  • 150g Strong Bread Flour
  • 10g Fresh Yeast
  • 2tsp Beef Dripping or Lard
  • 1/2 tsp Fine Sea Salt
  • 75ml Warm Water

Method

  1. For the Beed Chilli: Finely dice the beef or ask your butcher to do this.

  2. Peel the onions keeping the root attached, and finely dice to approximately 5mm square (you can slice or dice larger for a more rustic approach!)

  3. Peel the garlic and weigh, roughly chop and crush to a paste using a little salt

  4. Peel the carrots and dice finely, ideally to 5mm squares

  5. Toast the cumin seeds slightly in a pan, then put into a pestle and mortar and crush, or alternatively use a bowl and the end of a heavy rolling pin

  6. Add the cumin seeds, dry spices and salt to the natural yoghurt

  7. Heat some vegetable or rapeseed oil in a wide and deep pan

  8. Add the crushed garlic to the pan and fry until golden in colour, stirring constantly, then adding in the onions to sweat down

  9. Add the beef stirring occasionally to add a little colour

  10. Add the yoghurt and spice mix, tomato purée, oregano (finely chopped), cinnamon sticks and 400ml of water

  11. Leave to cook slowly for approximately 2 hours on a medium simmer

  12. This will cause some fat to separate although as this cooks down it will re-emulsify

  13. Add in the cooked and rinsed kidney beans

  14. For the Flatbread Crisps: Preheat the oven to 180ºC

  15. Mix the yeast with the water

  16. Weigh out the flour and add the salt

  17. Either using your hand or blender, mix the flour, salt, yeast and water mixture

  18. Melt the dripping or lard and add this to the mixture

  19. Knead the dough gently on a floured work surface until smooth and soft (about 6-8times)

  20. Roll out on a lightly floured surface to a thickness of 3mm, cut into shape, place on a baking tray lined with baking parchment and brush with any remaining fat

  21. Bake for 14 minutes

  22. Serve the beef chilli on a large platter with the flatbreads, dress with cheese, a simple salsa and a herby yoghurt