No cookery collection is complete without a good chilli recipe. Here’s mine – spicy and rich. The chocolate adds a depth of flavour that makes all the difference. Serves loads of people, or freezes well in batches.
- 4 tbsp olive oil
- 2 onions, diced
- 1 bay leaf
- 4 red peppers, diced
- 4 garlic cloves, crushed
- 800g minced pork
- 1200g (1.2kg) minced beef
- 4 tbsp concentrated tomato puree
- 2 tsp -1 tbsp chilli powder, depending how hot you like it
- 2 tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 20g 85% dark chocolate
- 300ml red wine
- 2 x 400ml tins chopped tomatoes
- 400ml beef stock
- 2 tins pinto beans (or kidney beans)
- A small handful of coriander, chopped
- A small handful of parsley, chopped
- Warm the olive oil in a heavy bottomed pan or casserole over a medium-low heat. Add the onions, bay leaf and a pinch of salt and sauté, stirring at times, until the onions are soft (around 10 minutes).
- Add the peppers and cook for 10 minutes more, then the garlic and cook for another couple of minutes.
- Turn the heat up. Add the minced pork and beef, and brown well (around 10 minutes). Add the tomato puree, chilli powder, cumin, ground coriander, cinnamon, chocolate and stir for a couple of minutes.
- Add the red wine and simmer for five minutes.
- Add the tomatoes and stock; season well. Simmer, uncovered, for one hour, stirring. Add the pinto beans and cook for 15 minutes more.
- Taste, adjust seasoning and stir in the herbs.
- Serve with Sour cream, grated cheddar, sliced spring onions, roughly chopped coriander leaves and boiled rice for the carb eaters.
Prep time: 20 mins
Cook time: 2 hours
Source: Dawn Waldron