Ingredients
- 2 dried chillies , such as chipotle
- 2 large red onions
- 4 cloves of garlic
- 1 big bunch of fresh coriander
- 3 fresh red chillies
- olive oil
- 2 carrots
- 1½ tablespoons sweet smoked paprika
- 1 stick of cinnamon
- 1 tablespoon cumin seeds
- 500 g higher-welfare minced beef
- 500 g higher-welfare minced pork
- 4 x 400 g tins of plum tomatoes
- 3 mixed colour peppers
- 2 x 400 g tins of kidney beans
- soured cream
Method
- In a bowl, cover the dried chillies with boiling water and leave to rehydrate.
- Peel and finely chop the onions and garlic, pick the coriander leaves, then finely chop the stalks. Deseed and finely slice the fresh chillies.
- Put a large, dry, sturdy saucepan over a medium heat and, once hot, add 1 tablespoon of oil, followed by the onions, garlic, coriander stalks and most of the fresh chilli. Cook for 10 minutes, or until the onion is soft but not coloured.
- Peel and finely chop the carrots, and once the onions are soft, stir them into the pan with the paprika, cinnamon stick and half the cumin seeds. Fry for 5 minutes.
- Drain and finely slice the rehydrated chillies, reserving the water. Stir into the pan, along with all the mince, breaking it up with a wooden spoon. Cook for 5 minutes, or until all the liquid has evaporated and the meat has browned.
- Add the reserved chilli soaking water and tinned tomatoes, breaking them up with the wooden spoon, season well and bring to the boil. Reduce to a simmer and leave for 1 to 2 hours, or until thickened.
- Meanwhile, char the peppers by carefully holding them with tongs over a flame and turning until blackened all over (if you’re cooking this indoors, use a gas flame or a screaming-hot griddle pan).
- Place in a bowl, cover with clingfilm and leave to steam.
- Once cool enough to handle, peel the skin off the peppers, deseed, cut into strips and add to the chilli.
- With about 5 minutes to go, put a large, dry pan over a medium heat and, once hot, toast the remaining cumin seeds for a couple of minutes.
When they smell fantastic, add a good drizzle of oil, then drain and add the beans. Fry and toss until crisp and starting to pop. Season well, then tip into a serving bowl, scatter over the coriander leaves and mix together.
- Season the chilli to taste, remove the cinnamon stick, then scatter over the reserved fresh chilli. Serve with the popped beans, soured cream, and whatever else you fancy.
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