I had a recipe years ago, on a scratty bit of paper. An award-winning chilli cook-off recipe, from somewhere in Texas. The bit of paper is long gone, but Heston reminded me of how much fun it was to make, and I started again from basic principles. As follows.
Day 1, Pan 1
- 4 rashers of pork belly, about half a kilo
- Splash of sunflower or other light oil
- 3 teaspoons chipotle paste
- 2 tablespoons lime juice
- 1 x 275 ml bottle lager beer
Fry the pork in the oil in an oven-proof casserole, top with the other ingredients and bring to a simmer. Cover and cook for at least 2 hours in a low oven, Gas Mark 2-3. Or longer if possible. Allow to cool.
Day 1, Pan 2
- 1 onion
- Splash of light oil
- 1 red chilli
- 1 green chilli
- 3 cloves garlic
- 500 gms beef mince (quite fatty)
- 2 tsps oregano
- 2 tsps cumin
- 2 handfuls chopped coriander stalks
- 1 tsp ground ancho chilli
- 1 tbsps tomato puree
- 2 tins chopped tomatoes
- 1 mug good concentrated beef stock
- 1 tsp Splenda or sugar
Fry the onion, chilli and garlic in the oil. When everything's softened and starting to brown a little bit at the edges, add the mince. Sprinkle the spices and herbs on top of the slab of mince, and mix it all together, cutting and stirring until the meat is well-seasoned and brown. Add the puree, tomatoes, stock and sweetener. Cover and simmer very slowly for about 3 hours, adding water if necessary. It shouldn't be dry at this stage. Cool in the pan overnight.
Day 2 (or 3)
Take the meat out of the jelly in pan 1 and cut it into small pieces. Some will just fall into shreds, that's fine. Tip the whole lot, meat, jelly and fat into pan 2. Heat very slowly and mix together. Simmer gently for 2 – 3 hours, After about an hour, add 4 fresh tomatoes chopped up. The longer you cook it, the drier and milder it will get.
Serve with whatever you like – we had sour cream, avocado chunks, chopped fresh tomato, chopped fresh coriander, refried beans and savoury cornbread. You could have rice, tortillas, nachos, cheese, guacamole.
You can add beans to the chilli if you want, but it will seriously mess with the seasonings. This is a very mild chilli anyway, if you want it hotter, don't cook it for so long, use more raw chillis at the beginning, or add your favourite ground chilli with the ancho – something a lot hotter. I like the smoky taste, I would put in maybe crunched up smoked hot chillis.
It was enough for a good-sized dinner portion for 2, a couple of lunch portions cold, and a couple of dinners in the freezer. With side dishes, it would easily feed 6 – 8 for a dinner, it's very rich.