Beef - Full Meat Chilli
The recipe I base my current version of chilli on is Hugh Fearneley-Whittingstall’s from his magnificent book simply entitled – Meat. It is a stonker. A no nonsense meat feast of a dish that gets up and bites back.
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Ingredients
- 1kg minced beef
- 500 gm diced shoulder pork
- 250 gm chorizo sliced into chunks
- 500 gm borlotti beans or kidney beans or a mix of both
- Olive oil
- 2 large onions chopped
- 3 green chillies deseeded and chopped
- 2 tbsp white wine vinegar
- 2 tsps dark brown sugar
- 2 400gm tins of good chopped tomatoes
- 250 ml beef stock
- 1 cinnamon stick
- 2 bay leaves
- Some dried oregano and thyme
- 3 tbsp of hot chilli powder
- Black pepper
- Fresh coriander
- Soured cream to serve
Details
servings 8
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oil in large pan. Brown all meats in batches. Transfer to a large stock pot or casserole dish. Add more oil. Sweat onions on a slightly lower heat until a little brown. Add to meat along with all other ingredients except the beans and coriander.
Step 2
Bring to the boil and simmer gently. Cook for at least an hour – I usually leave it for at least an hour and a half. No lid! Add beans for last twenty minutes. Taste – adjust seasoning – maybe just black pepper – I have never had to add salt. Add the roughly chopped coriander just before serving and stir through.
Step 3
Serve with rice – I put a little turmeric in mine – cos it looks nice! And a pot of soured cream. Or you could serve with naan bread or tacos or crusty bread – or even a baked potato.
Step 4
This is a demon of a dish – a veritable feast of flavours. So much more than some of the limp versions you see in pubs.
Enjoy!
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