1.2 kg oxtail
1 handful of dried soup vegetables
Add the dried soup vegetables and pour in the water and bring to a rolling boil, skim the scum off the top as it rises, add the stock powder, give it a stir, top on and bring up to heat.
Cook for an hour and allow to cool.
Skim the fat (there will be plenty), you can either throw it away or keep it to fry things in (beef dripping heart attack)
I minced the diced oberschale through my trusty old hand mincer, good for the muscles and no other power required.
I also used some dried spices.
1 tsp. Coriander seeds
Next add the mince and diced beef in batches and brown transferring to the slow cooker,
for the last batch add the diced chilli and the chilli and paprika powders, stirring well, add to the rest of the beef, deglaze the pan with a ladle full of stock, add a dessert spoon of tomato puree and add to the slow cooker with the bouquet garni, set on high for a 5 hours.
I was only using the small slow cooker, so had to transfer the contents to a large saucepan adding the diced cooked oxtail and shin, and also in went the diced flesh of a red pepper.
Add a good litre of the beef stock. Heat through for a good hour, adding the chocolate at the end of the cooking time and adjust seasoning (mine didn’t need any).
Finishing off the refried beans,
You will have made far too much, but chilli-con-carne is one of those dishes that you can pull out of the freezer when you can not be bothered to cook, go out for a meal or are just plain sick of the Pizzeria around the corner. You will also have a good 2 litres of the finest beef stock all ready for your next French onion soup.