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Ingredients
Serves 1 increase ingredients again per person
- Half pound (227g) Free Range and or Organic Beef mince not too lean
- Half an onion finely chopped
- 1 fresh whole Jalapeno chillies - more if you like it hotter!
- 1 fresh whole habanero or scotch bonnet chili
- 2 teaspoons Cumin Powder
- 1 teaspoon smoky paprika
- 1 teaspoon hot chilli powder
- 1 tin chopped tomatoes
- 1 cup kidney beans soaked overnight or as per packet instructions. Half a tin can be substituted after draining.
- 2 tablespoons sundried tomato puree
- 3 cloves of garlic crushed
- Bunch of fresh coriander leaves
- One glass dry good red wine such as a bordeaux or burgundy
- 100g soured cream
- Salt and Black Pepper
Method
| Free range beef will always give the biggest flavour improvement over mass produced beef, organic if you can. Don't be tempted to buy extra lean mince as the fat in this as with many dishes is the medium which carries the flavour of both the meat and the spices, pick a different dish if you want low fat. For the Cumin it is best to start with wholes seeds and toast them on a hot frying pan until they crackle and then grind them with a pestle and mortar or grinder, if time does not permit this then make sure the powdered cumin is very fresh. Take two frying pans and start cooking in parallel, in one add the olive oil and start cooking the onions slowly until translucent. In the other pan turn the heat up very high ( the best pan for this is a cast iron pan ) we are going to sear the mince in small batches. This is an important process, a bit like searing meat for a casserole, the exterior of the mince is to be caramelised (or burnt a little) because later it is to be slow cooked on the hob which will break down this crust and create sublime slightly sweet browning to your chilli sauce. Now sear the mince on the high heat in small batches, season on all sides with salt and pepper, stir until cooked on all sides. Transfer to a plate when cooked. When the onions are cooked, add the paprika, cumin, chilli powder, and garlic, and stir fry for 2 minutes then add the wine, tomato puree, tomatoes and mince. stir and simmer on a low heat for one hour. You should only be getting 1 or two bubbles in the sauce if you have more turn it down. After 1 hour add the kidney beans and simmer for a further hour. The slow cooking brings out all the flavours of the meat and breaks down the acidity of the tomatoes. Add the whole chillies finely chopped for ten minutes at the end and then serve garnished with the coriander leaves and cream on the side. Chef's Tip: Make this dish 2 or 3 days in advance and keep in the fridge, the extra time allows the flavours to really mingle and mature. |
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