Authentic Chilli
Inspired from a number of sources, including Jamie Oliver's American road trip cook book.
Syn free apart from the cacao which adds approx 1 syn per serving
Servings 6 people
Ingredients
- 500 g Lean minced beef
- 500 g Lean Chuck Steak Diced
- 250 g Smoked, Rindless, lean, back bacon Chopped
- squirt FryLite
- 2 Red Onions Chopped
- 2 Red Chillies De-seeded & chopped
- 5 Cloves garlic Crushed
- 250 ml Strong Black Coffee
- 2 Large, dried chillies (ancho, chipotle or poblano)
- 1 tsp Ground Cumin Heaped
- 1 tsp Smoked Paprika Heaped
- 1 tsp Dried Oregano
- 2 Bayleaves
- 1 Stick Cinnamon
- 800 g Chopped tinned tomatoes
- 1 tbsp Granulated Sweetener
- 3 Peppers Sliced (Red, yellow, orange)
- 400 g Tinned Pinto Beans or baked beans
- 50 g Pure Cacao Chocolate eg www.williescacao.com
- 2 tbsp Fat Free Yoghurt
Instructions
- Firstly, make up the coffee and soak the dried chillies for a few minutes to rehydrate
- Next, chop the onion and add to a pan with a little frylite and cook to start to soften the onion. Add the bay leaves, cumin, paprika, oregano and salt & pepper
- Fry for 10 minutes, until the onions have softened. Deseed and chop your fresh chillies. Slice up the rehydrated chillies and add them to the onion mixture along with the chopped fresh chilli, the cinnamon sticks, crushed garlic and a splash of the chilli-infused coffee. Stir, then add the rest of the coffee, the tinned tomatoes and the granulated sweetener. Add the bacon, mince and diced steak and another good pinch of salt and pepper, cover with a lid and simmer for around 3 hours, stirring occasionally.
- Transfer to a casserole dish and add the tin of rinsed Pinto beans and a tablespoon of tomato sauce. Stir well and place in the oven on Gas Mark 3 for another hour with the lid removed.
- Stir thoroughly and adjust the seasoning to taste. Grate in the pure cacao chocolate and stir in until melted Serve with a jacket potato or boiled rice and/or chips and finish with a blob of fat-free yoghurt
