Chilli

I’m still not completely happy with this, hence the re-appearance after only a couple of weeks as I try to perfect it. I think we need to replace our hot chilli powder as it’s probably quite old and also use more, fresh chilli. It definitely tasted better the next day so next time I’ll try to be patient enough to wait 24 hours!

4 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, chopped
500g lean minced beef
2 tbsp tomato purée
1 large red chilli, deseeded and chopped (leave seeds in next time or use two chillies)
3 tsp hot chilli powder
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground cumin
750ml beef stock
400g tin chopped tomatoes
2 tbsp cocoa
Salt and pepper
300g red kidney beans

(You’ll need to remember to soak the beans overnight. The kidney beans should be boiled rapidly for 30 minutes then rinsed thoroughly before being added).

Heat the oil in a pan. Add the onion with some salt and fry gently until soft (about 15 minutes). Then add the garlic and continue to fry for two minutes.

Next, add the mince and fry until browned. Now, add the chilli, tomato puree and spices and fry for a further five minutes, stirring often to incorporate the spices into the mince.

Add the stock, tomatoes, kidney beans and cocoa and season. Bring to the boil, cover and simmer for two hours minutes until the meat is tender.