I remember when I was a kid, we used to have this to warm us up before the cold Bonfire Night Fireworks Evening! The day before my Birthday. Here's my version, best served with crispy, salty oven-cooked Jacket Potatoes & fresh zesty lime & coriander Creme Fraiche. My Spicy Bonfire #Chilli is finished with Dark Chocolate & garnished with fresh red chilli, coriander, sliced spring onion, a splash of Franks Red Hot Original & sweetcorn for that South West American vibe. Try this with my Bonfire Jackets Recipe :)
Full Recipe below & #YouTube Video below:
Ingredients:
500g beef mince, best with a 20% fat content
2 Large Onions, finely chopped
4 cloves of Garlic, finely chopped
Fresh Red Chillies, finely chopped
Fresh Corriander, roughly chopped
1 Red Pepper, roughly chopped
1 Orange Pepper, roughly chopped
Spring Onions, finely chopped
3 tsp cumin
2 tsp ground cinnamon
2 tsp smoked paprika
3 tsp dried oregano
1 tsp chilli flakes
1 tsp hot chilli powder
1 beef stock cube
400g can chopped tomatoes
2-4 tbsp tomato purée
80-100g red kidney beans (washed)
250mls water (roughly)
Small Tin Sweetcorn
Dark Chocolate (small bar)
Method:
Heat a little olive oil in an iron skillet, Creusot pot, or large pan. Pop in your beef mince, breaking it up as you go, add a little seasoning. Keep breaking up the mince and moving it around, until all the water cooks out and it starts to catch on the bottom of the pan.
Then add a little splash of Franks Red Hot Original Sauce, a touch more seasoning, and cook for a further few minutes. Drain the beef and set it aside.
Using the same pan, add a little more olive oil and then chuck in the finely chopped onions and garlic, cook for a few minutes then add the roughly chopped red and yellow peppers. Cook these for another 4-5 mins.
Make a little space in the middle of the pan, and add the tomato purée, and chuck in all of the dry spices, cooking these out for 1-2 mins. Then pop in the chopped tomatoes, swilling a little bit of water into the can to clean it out, add the additional 250ml water, beef stock cube, some salt and pepper, and a generous splash of Franks Red Hot Original Sauce. Bring this to the boil, then pop in the oven, lid on at 180 degrees celsius for 30 mins, checking it halfway through to see if it needs any more water.
Drain your kidney beans and after the 30 mins are up, remove the chilli from the oven and add the Kidney beans, pop back into the oven for another 10-15 mins, leaving the lid half off.
To Finish:
Once the chilli has finished cooking, check the seasoning and correct if needed. Then pop in 3 to 4 squares of dark chocolate, breaking them up, and a few handfuls of sweetcorn. Stir them in and drizzle with Franks Red Hot Original Sauce sprinkle with finely chopped fresh red chillies, finely chopped spring onions, and finally some chopped coriander. Try this with my Bonfire Jackets Recipe :)