Don’t let the long list of ingredients put you off this chilli recipe. It is easy – just needs a bit of chopping and a lot of time. I always think it is best a day or two after its been made when the flavours have really had some time to do their thing. This will feed 8 – 10 or keep your freezer very well stocked for the cooler months!
1 kg minced beef
500gm pork shoulder (or similar cut – I have also used rump steaks) cut into 1/2 cm dice
2 hot chorizo cut into 1/2 cm dice
1 large brown onion, finely diced
2 stalks celery, finely diced
1 medium green capsicum, finely diced
2 cloves garlic, finely diced or grated
2 cups beef stock
400gm tin chopped tomatoes
400gm tin red kidney beans
50gm dark chocolate (70% cocoa) chopped
1/4 cup red wine vinegar
1-2 hot chillies finely sliced – jalapeno if you can get them. You could also soak some chipotle and slice them up.
2 tblsp dried oregano
1 tblsp coriander seeds toasted and ground
1 tblsp cumin seeds toasted and ground
1 tblsp hot chilli powder
1 stick cassia bark
1 tsp cayenne pepper
1 cup chopped fresh coriander leaves
salt and pepper
I have made this chilli with great success both on the stove top and in a slow cooker so I will explain the two methods. The recipe is inspired by one on Gourmet Traveller.
In a large casserole dish, brown the chorizo, pork, onions, celery and capsicum one at a time in a little oil, removing each as it is done and putting on a plate to the side. Then brown the mince. Doing the mince last allows the liquid from the mince to get all the lovely caramelised flavours off the bottom of the dish. The chorizo, pork and onions are now returned to the casserole and the garlic added. To the dish add the stock, tin tomatoes, chillies, chocolate, vinegar and spices. Cover, bring to the boil, then reduce heat to the barest of simmers and leave on the stove to cook for about two and a half hours. With half an hour to go, add the kidney beans and season to taste. This is a good time to check the heat of the chilli and see if you wish to add more. Stir through the coriander leaves right before serving.
Slow cooker method.
In a frying pan, brown the chorizo, pork, onions, celery, capsicum and mince one at a time with the mince going last, placing each in the slow cooker when done. Add the garlic, tin tomatoes, stock, chocolate, vinegar and spices and chillies and give it a thorough stir through. Pop the lid on and cook for four hours on high, or overnight (8 hours) on low. Half an hour before you want it, add the drained and rinsed kidney beans and check your seasoning. Add the coriander leaves and stor through just before you serve
I usually have this with soft flour tortillas, sour cream and home made guacamole and have a quinoa and corn salad on the side. I will add a link for the salad recipe, once I have written it up.