An Amazing Chilli

No I'm not being a big head, this is the genuine reaction I got from the chilli I made for a party at the weekend.  The original recipe was called Spicy Party Chilli with Scotch Bonnets and Tequila from 'Simply Stews' by Susan Wyler.  I initially changed the recipe by replacing stock with beer as recommended by my friend Richard Cussen but the end result was just too hot still.  All we could taste was the chilli burn so I played about some more and the end result was pronounced by all as 'amazing'.  It had bite and flavour and a very clean taste.  The recipe was meant to serve twelve but we seemed to be serving bowls of chilli all evening and even had a bowlful for the next day when it tasted even better. 

Sorry, no pictures of this one, it looks boring anyway!

AMAZING CHILLI RECIPE

 

 

• 3lbs of boneless pork shoulder, diced
• 3lbs minced beef
• 4 onions, chopped (buy it ready chopped from the supermarket)
• 4 cloves of garlic, chopped (or 4 tsp Lazy Garlic)
• 60ml vegetable oil
• 2 Scotch Bonnet peppers (or habanero), deseeded and chopped small
• 1.5 tbsp. cumin
• 150ml of mild chilli powder
• 2 tsp dried oregano
• 1.5 tsp salt
• 2 tins of chopped tomatoes
• 2 275ml bottles of Mexican beer (or lager)
• 4 beef stock jelly pots
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 2 tins of pinto beans, rinsed and drained
• 150ml tequila (optional, I didn't think it added anything)
• big squirt of tomato ketchup
• big squirt of Lingams chilli sauce or Thai sweet chilli sauce
• 100g plain chocolate

 

In a very large pot cook the onions in the oil over moderate heat, for 3 minutes

Uncover and continue to cook, stirring occasionally, till golden (about 5 minutes)

Add the garlic, Scotch Bonnets and cumin and cook stirring often for about 2 minutes

Add the chilli powder and cook, stirring constantly, for a minute

Add the meat, oregano and salt and cook, stirring often, until the meats are no longer pink (about 10 minutes)

Add the tomatoes, beer, cayenne and bay leaf and bring to the boil

Add the stock jelly pots and stir well then simmer partially covered for 90 minutes

Remove and discard the bay leaf

Add the beans, crushing some of them against the side to help thicken it

Add the tequila if using it and season with additional salt and cayenne to taste

If like me you like a hint of sweetness then add a big squeeze of tomato ketchup and chilli sauce

Finally grate in the chocolate, you won't taste it but it adds colour and richness

Simmer uncovered for ten minutes

If the chilli is too runny for you then thicken to taste.

 

It tastes even better the next day and will freeze well for up to 3 months apparently.