A very close friend Stefan invited us round to his house a few week-ends ago, and we had Chilli. Easily the nicest Chilli I’ve had, so I asked him for his recipe.
Just made it. I thought, in case it’s a good batch, I’ll write down exactly what I’ve put in it. It tastes great!
When I make food, I tend to make double what I need and freeze a load for later meals, the following makes enough for 8, possibly 10, or even 12 people!
2 Large Onions (Regular Onions)
1 Red Onion
5 Garlic Cloves
2 Red Peppers
1 Green Pepper
Chop all the above up and brown them in a bit of Olive Oil in a very large pan on low heat. Then add
1.5 kg of lean mince beef
4 tsp Cumin (dried)
2.5 tsp smoked Paprika
and crank up the heat to very hot and keep turning it all over as the beef browns. Keep going until all the water has come our of the beef and it starts to burn a little on the bottom of the pan. This can take quite a while but keep going until you see the beef not only brown, but the steam from the pan seems to disappear (this is the water boiling off the beef). When the steam seems to disappear, keep going for a good 5 more minutes to really brown the beef.
750ml of IPA Beer (I used Green King, a bottle and half)
and then let this boil away until about 1/3 of the volume has evaporated. Now add
4 bay leaves
2 dried star aniseed (star anise)
1 beef stock cube
2 tbsp Jaggery sugar
2 tsp oregano
1 90g jar of Chipotle
1 tin kidney beans (400g pre cooked ones)
2 tins of plum tomatoes (2 * 400g tins)
1 Scotch Bonnet (depending on how hot it is, or more if you like?!) – actually put in two at least!
1 bunch chopped fresh coriander
Salt and pepper to taste
Juice of 1.5 fresh squeezed limes at the end
Now bubble away on low heat for several hours to reduce down to a yummy thickness.
Serve with some rice and sour cream or whatever you like.