We are currently in the grip of more cold, wintry
weather, so it is back to the kitchen for spicy warming food. Lynne’s favourite
Chilli recipe is also probably the oldest cookbook recipe she uses – The
International Cookbook bought from WH Smith in 1967. This is a Tex Mex chilli,
not a true Mexican one. We do use tinned beans, as they are so cheap and they
save so much time and energy. If you don’t do pork, you can leave out the bacon,
but it is the secret ingredient, bringing out lots of flavour
350g dried or 2 tins red kidney beans
-2 large onions, finely chopped – 2 cloves of garlic, crushed - 2 tablespoons
olive oil - 450g lean minced beef – 30g chopped streaky bacon or pancetta 1 bottle
of tomato passata or 1 tin of whole tomatoes, roughly chopped - 2 fresh red
chillies– 1 t powdered Cumin - Freshly ground black pepper – Salt
If you are using dried kidney beans, soak them
overnight in cold water. The following day, bring the beans to a boil in plain
water, then discard that water. Cover the beans with more water and boil until
they are soft
Heat the oil in a heavy bottomed pan and fry the
onions until soft. Stir in the garlic, the meat and the bacon and continue
frying, stirring occasionally, until the meat has browned. Blend in the drained
kidney beans, add the passata or tomatoes with their juice, and season to taste
with chilli, pepper and cumin
Cover the pan with a lid and cook on a low heat
for at least an hour and a half, (the meat must be getting soft, the onions and
tomato melting and all the flavours must be coming together) stirring
occasionally and checking that it doesn’t dry out. Add a little water if it
begins to dry. You can bury it in a slow oven as well. Taste and, if it is not
hot enough, add some more chilli or a little hot chilli sauce. Only add salt at
the end as the bacon usually adds enough
Serve with guacamole, a chopped tomato, spring
onion and coriander salsa, rice or crusty bread and a tossed green salad.
Serves 6
Tip: If you want a darker flavour, add one or two
squares of good dark chocolate
© John & Lynne Ford, Adamastor & Bacchus 2018
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