What You’ll Need For This Recipe…
1 x Crockpot / Large Pan With Lid
2 tsp Paprika
2 tsp Cumin
2 tsp Chilli Powder (Heat according to taste)
2 tsp Oregano
2 tsp Basil
2 tsp Cayenne Pepper
2 tsp Chopped Corriander Leave
1 tsp Cinnamon
1 tsp Sugar
Salt & Pepper (To taste)
1000g Finest (Veal) Mince
4 Garlic Cloves
2 Medium Onions / 4 Large Shallots
2 Cans Chopped Tomatoes
4 tbsp Tomato Puree
1/2 tsp Chilli Puree
2 Beef Oxo Cubes
Glug of Red Wine, Ideally Chocolate Shop Red Wine (available in Coop)
2 tsp Coconut Oil
1/2 Fresh Limes
1/2 Cans of Red Kidney Beans (Rinse them really well under cold water)
4-6 Good Chunks Of Dark (High Cocoa) Chocolate
Lets get cooking…
Cooking is all in the preparation (and keeping your area tidy throughout) so my strong advice is to have everything chopped measured and ready to go before you even start, then that way things won’t get burnt, missed out or messed up.
– First start by adding the coconut oil and chopped garlic into the pan you are going to cook your mince in, let it melt and warm up from cold, try not to stir too much, the more you stir it the slower it will take to brown your garlic.
– The garlic will turn a golden brown colour fairly quickly once it heats up enough, keep a close eye on it you don’t want it to burn, as soon as the garlic browns add your onions in, stir it up and repeat, don’t play with it too much just turn it over once in a while till it browns up,
– Now the onion is browned it’s time to add in the mince, add half of it in at a time (If you’re making the full 1kg) and make sure you chop it up to ensure it separates nicely, some poor quality mince will clump together, not good hence using best quality mince you can, once the first lot is broken up add the remainder then repeat, cook till brown, stirring occasionally.
– You can either drain your mince if you want it to be the least fatty you can or you can pull the mince to the side, tip the pan and boil off the fat and juice, remember it’s the fat that makes this tasty so try to leave a little in the pan.
– So now you mince is ready to go into the slow cooker, or leave it in the pan if you don’t have one.
– Add both cans of tomato and tomato purée, then stir in well
– Now crush and sprinkle both Oxo cubes over your mince and again stir in well
– Pour in a good glug of the chocolate wine or a nice sweet red if you can’t find it, there’s no real measure just add in what you feel is about right, give it a good stir.
– Now it’s time to sprinkle over you spice mixture, when you prep prior to starting the dish just put the spices in a bowl all together, they’re gonna get mixed in anyway, stir it all up, add in the kidney beans, stir again.
– Now we’re nearly there, it’s time for the secret weapon, add in the dark chocolate, this will give your chilli and amazing richness and you’ll never eat chilli without it again.
– So the last element of this dish is fresh lime juice, roll the lime on a surface to free up the juice then chop in half, stick a fork in the middle and squeeze the juice over your chilli, again add as much or as little as you want to taste, I suggest 1 lime at the minimum.
– Cover your chilli and put on a really low heat, this dish is best cooked over night so do it late and stir well before you go to bed and try not to sleep in too long or it ill start to stick if you’re not careful.
Make sure you taste throughout and season accordingly!
Uncle Ben’s Lime Mexican Flavoured microwave rice goes well with this and saves you the fuss off cooking rice and makes it quick and easy, get some soured cream, and put a large dollop on top with a sprinkling of cheese, some coriander leaves and salt/pepper as required, if you want to give it an extra bite then add a chilli sauce of your choice, from super hot Ghost sauce to tasty sriracha chili sauce.
P.s. I always recommend using a good quality mince with this, either fresh from your butcher or these Tesco options taste great too
Comments welcome below 🙂