Frontera Tejana (Texan border) chilli
- March 2019
- Serves 6-8
- Hands-on time 30 min, simmering/oven time 2½-3 hours, plus soaking
Enjoy a great evening in with this Texan-style chilli recipe, Frontera Tejana, best enjoyed while watching a murder mystery western. Kay Plunkett-Hogge (food writer) and Fred Hogge (movie buff) certainly know how to put on a fabulous movie night.
- 15.7g (4.8g saturated)
- 11.9g (8.8g sugars)
Dried ancho chillies, dried chiles de árbol and chipotle chillies in adobo sauce are all available at souschef.co.uk. You can also buy ancho chillies in many supermarkets or use any dried chillies you can find. If you can’t find chipotles in adobo sauce, use 3 tbsp chipotle paste (widely available).
If you prefer, heat the oven to 160°C/140°C fan/gas 3 and cook for 2½-3 hours with the lid on/off as in step 4.
Cover and chill for up to 3 days or freeze for up to 3 months. Defrost in the fridge overnight, then reheat.
A cold lager or fine Chilean syrah.
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