A Meaty Chilli Thriller!

Beef Pork and Chorizo Chilli

Chilli is an evocative word – just like this painting of Bonnie Lalley‘s – it conjures up warmth, spice, something primeval and yet oddly comforting – a little like watching a horror movie – you know you shouldn’t watch but you do – it is a no holds barred experience – a recipe not to undercut or do on the cheap, a no corner cutter – you need to take the cushion away from your face and go in eyes wide open – there may be scary moments ahead – especially if you are free and easy with the chillies – but hang on in there – the ride will be worth it.

I have put this out there before – but I want to remind you all once again that this is a serious dish – to treat with respect and to meet the meat head on.

I saw Bonnie’s painting and I knew I had to return again to the thriller that is the Full Meat Chilli Chiller!

INGREDIENTS FOR 8-10 PEOPLE – OR 4 VERY VERY HUNGRY FOLK

1kg minced beef
500 gm diced shoulder pork
250 gm chorizo sliced into chunks
500 gm borlotti beans or kidney beans or a mix of both
Olive oil
2 large onions chopped
3 green chillies deseeded and chopped
2 tbsp white wine vinegar
2 tsps dark brown sugar
2 400gm tins of good chopped tomatoes
250 ml beef stock
1 cinnamon stick
2 bay leaves
Some dried oregano and thyme
3 tbsp of hot chilli powder
Black pepper
Fresh coriander

Soured cream to serve

Heat oil in large pan. Brown all meats in batches. Transfer to a large stock pot or casserole dish. Add more oil. Sweat onions on a slightly lower heat until a little brown. Add to meat along with all other ingredients except the beans and coriander.

Bring to the boil and simmer gently. Cook for at least an hour – I usually leave it for at least an hour and a half. No lid!

Add the beans for last twenty minutes. Taste – adjust seasoning – maybe just black pepper – I have never had to add salt. Add the roughly chopped coriander just before serving and stir through.

Serve with rice – I put a little turmeric in mine. And a pot of soured cream. Or you could serve with naan bread or tacos or crusty bread – or even a baked potato.

This is a demon of a dish – a veritable feast of flavours. Not for the faint hearted. 

One for the connoisseur of heat and meat.