This morning I had a great author on my blog, Lawrence Schoen. He told me chilli is one of his favourite dishes, and you know what? It is mine too. 🙂 The best thing about it? You can have it con or sin; i.e. with or without meat. Because as you might, or might not know beans are a great meat substitution.
Anyway, Author’s Chilli. Yes, Author’s Chilli, or my version combined with a bit of the Hairy Bikers.
a pound of minced meat (beef, or pork, or both, or none at all)
1 red onion, chopped
3 sticks of celery, chopped
2 carrots, chopped
4 cloves of garlic, crushed
cumin, oregano, a bay leaf, chilli flakes and powder
a tin of chopped tomatoes
3 kinds of beans of which at least one should be red kidney beans. (dried and soaked overnight or from a tin for that fast version)
Chocolate, at least 70%
some chopped red onion
sharp cheddar, shredded
cooked rice or wraps
Heat some oil in a skillet and cook the meat until crumbly and browned. Remove from pan with a slotted spoon.
Saute the onion, celery, carrot, and garlic in the oil and meat fat until done but not browned. Add the meat back in and all the spices. Stir well and add the tin of chopped tomatoes. If you use dried beans, which you have soaked overnight, add them now too.
Add two tins of water and let the lot simmer until reduced, probably an hour or two. Then taste and add sugar to take away the sharpest heat. How much sugar? Well, that depends.
Lawrence lets his cool and sit overnight to have all the flavours settle and to be honest second day chilli is so much nicer. So lets follow lawrence and wait a day before eating. 🙂
I know it’s difficult with that lovely smell filling the house not to dig in and finish it off, but we’re not done yet.
So you’ve slept on it, not really, but you know what I mean, and heat it up the next day.
Now add the chunks of chocolate, again to taste and let them melt.
Serve piping hot with the sour cream, fresh tomatoes and onion, and top it off with the cheese. In a wrap or on rice.