We always like a new chilli recipe and this one is particularly tasty. We made this on Halloween night ... for some reason we always have chilli for Halloween.
Wine Suggestion: Whatever, big, juicy red you have to hand like the Achaval Ferrer Mendoza Malbec which was all brambly, velvety, rich and smooth.
Chilli - serves 4
- 2 tbsp sunflower oil
- 400g beef mince
- 1 onion, chopped
- 2 cloves of garlic, crushed
- 1 tbsp cumin seeds
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tbsp cider vinegar
- 1-2 tsp chipotle paste
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- ¼ tsp yeast extract, like Marmite or Vegemite
- 1 beef stock cube
- 400g tin black beans
- cooked rice, sour cream, sliced jalapenos from a jar, avocado & coriander, to serve
Heat the oil in a shallow saucepan over a medium heat and fry the beef mince for about 10 minutes. Add the the onion and keep frying for another 8 to 10 minutes or until the onions have softened and started to brown a bit. Add the garlic and stir for a minute.
Stir in the cumin seeds, ground coriander, oregano and a plenty of black pepper, and continue to fry for a few minutes. Add the vinegar, then the chipotle and tomato purée and stir to combine. Tip in the tomatoes and a canful of water, then add the yeast extract and crumble in the stock cube. Cook for 20 minutes, stirring now and then.
When the chilli has thickened, tip in the beans with halve the liquid from the tin. Simmer for another 20 minutes, then taste and season to taste. Serve with all the acompaniments listed above.
(Original recipe by Barney Desmazery in BBC Good Food Magazine, October 2020.)
