Loving this thread - one of my fave dishes - here's my now not so secret reciepe i devised after working in a pro kitchen for a few years :
Serves 6-8
1.5lb's Lean Mince,
3 large Onions - Red or Spanish,
1 Chorizo sausage or 4-5 rashers of Smoked bacon cut into lardons,
Handfull of mushrooms,
Garlic - i like plenty,
Selection of dry herbs and spices to include;
Chilli powder 2-3 tsp's dependent on heat,
1tsp of Cayenne Pepper,
1tsp of Paprika,
2tsp cumin seeds,
3tsp Corriander seeds,
1tsp Oregano,
1tsp Thyme,
1/2 tsp Rosemary,
2 tins/cans of tomato's
1 tin of beans - i actually prefer baked beans rather than kidney beans,
half pint of Beef stock,
1 tbls Tomato Puree,
Salt & Pepper to taste.
Ok, quite simple really, slice your onions, mushrooms and garlic and sautee off in pan till onions are translucent. Remove from pan set aside.
In same pan fry off your chorizo/ smoked bacon lardons for 2-3 mins, remove from pan and set aside with the oil that comes from it.
Add Meat to pan and brown off, drain off any fat from the meat if not using lean meat.
In a seperate pan gently fry off the cumin and corriander seeds ( if ya cannot get the seeds just use ground powder but seeds are better) untill ya smell the aroma. Add these to a pestle and mortar and crush then add all the other spices and herbs and ground together.
Throw this aromatic mix into the browned mince and stir along with pepper and abit of salt, not too much at this stage as need to adjust at the end.
Fry the spice mix with the meat for a further few mins then add to this the onions, mushrooms, garlic, and chorizo/bacon, stir and mix.
Now add your tomato's and beans, stir on a lowish heat to amalgamate the flavours.
Finally add the stock and tomato puree stir and bring to the boil. Once bubbling lower the heat to the lowest possible and cover to simmer for 2-3hrs. Now the longer ya leave to simmer the better the flavours will become.
Hey Presto the perfect Chilli !
Note i haven't used any chilli peppers, this will be spicy enough, although if desired add jalepeno's at the end of cooking or before serving, adding the chilli peppers before will result in mush and they will lose they integrity.
Try it, it's bloody lovely![]()
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