Subj : Second Best Chili Con Carne In Glasgow To : All From : Ben Collver Date : Sat Nov 22 2025 06:51:11 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Second Best Chilli Con Carne In Glasgow Categories: Chili, Pork Yield: 1 Batch 700 g Pork ribs (1-1/2 lb) 700 g Oxtail (1-1/2 lb) 500 g Chuck steak (1 lb) 2 Red onions 1 Garlic head Fresh ginger (1-1/2") 4 Jalapenos 3 tb Sugar 2 Rich beef stock pots 3 pt Water 2 Cans Guinness 2 Cans cherry tomatoes 2 ts Mustard seeds 1 ts Cumin 1 ts Coriander 4 Allspice berries Oregano Smoked paprika Lime juice 1 Pkg baby sweet peppers 1 Pkg dried ancho chiles 1 tb Honey 1 tb Tomato puree 1 Cinnamon stick This excellent recipe came second in a local competition. It's quite involved so it's worth keeping for a special occasion. Add the ancho chiles, cinnamon stick, 2 ts paprika, 1 tb sugar, pork ribs, Guinness, 1 pint water, a rich beef stock pot, and salt to an oven-safe pot with a lid. Put in the oven at 200?C (400?F) for 2-1/2 hours until fluid has reduced by half and meat is falling off the bone. In a pot, put the two onions finely diced with sunflower oil, then add the jalapenos cut small. Once soft add the allspice berries (crushed) all the garlic and the ginger chopped finely. Whilst that is cooking, dry fry the cumin, mustard seeds and coriander in a pot for a few minutes to release flavour, then crush with a pestle and mortar and add to the pot with about 2 ts paprika and the peppers (chopped). Allow to cook for around 10 minutes. After 10 minutes add the other Guinness and stock pot, plus 2 pints water, the steak, and oxtail. Cover and allow to boil for 1-1/2 hours. After 1-1/2 hours add the two cans of tomatoes and lime juice and let boil for a further 1 hour so the meat breaks down, and the oxtail meat falls off the bone. Remove the bones and the cinnamon stick from the pot in the oven then transfer the contents into your pot on the stove. At this point add the honey oregano, the remaining sugar, and some lime and tomato puree to taste. Cover and cook 1 hour more, then uncover and cook for a further 30 to 45 minutes reducing the fluid and salting as required. Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .