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A very lovely chilli. Original recipe is for Venison, but Beef is cheaper, more easily available, and works just fine. This has a really complex flavour, thanks to all the different spices. You can reduce the heat by using less cayenne or chillis. You can use 1 tin of kidney beans if you haven't got time to soak -- add them straight to the chilli.
Ingredients
Makes 8 servings
- 8oz dried kidney beans, soaked overnight
- 2 tbsp olive oil
- 4 onions finely chopped
- 4 garlic cloves, finely chopped
- 2 celery sticks, diced
- 2 red chillis, seeded & finely chopped
- 8oz streaky bacon lardons
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 heaped tsp ground coriander
- 1 heaped tsp fennel seeds
- 1 heaped tsp cayenne pepper
- 1 heaped tsp ground black pepper
- ½ tsp ground cinnamon
- 1 tbsp chopped fresh oregano
- 1kg/2lb minced beef
- 2 tsp unsweetened cocoa
- 2 x 400g can chopped tomatoes
- 2 heaped tbsp tomato puree
- 1 bay leaf
- 1.2l/2 pints chicken or vegetable stock
- salt to taste
Preparation
Heat oil in a large pan. Fry the onions, garlic, celery and chillies for about 15 minutes.
Add bacon and fry for 10 minutes
Add all the spices and oregano, for 1 - 2 minutes, until everything in the pan is coated with the spices.
Add the beef, and fry until brown (about 15 minutes)
Then add all the other ingredients, and leave to simmer for 1- 2 hours.
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