Beef & Pork Chilli
By Steven Warren
250g minced pork (from the shoulder)
400g steak mince (use chuck)
1 tsp cayenne
1 tsp cayenne
1 tsp paprika
1 tsp hot chilli powder
1 medium red onion roughly chopped
2 med ripe vine tomatoes roughly chopped
400g red kidney beans
400g tin chopped tomatoes
Salt and pepper to taste
1 tblsps Lea and Perrins (Worcestershire sauce)
Bourbon to deglaze pan
Olive oil (preferably cold pressed)
This is my take on a classic chilli, usually people only use beef but my preference is to have beef and pork mince as I find beef alone can be a little dry and lacking in taste, with the pork in too it adds a lot of flavour due to the fact the pork has that higher fat content.
Firstly your'e going to want prepare all your ingredients so you have them to hand quickly while your cooking.
Once you've prepared everything preheat a large heavy based frying pan with a small amount of olive oil. When the oil is hot and starting to smoke a little add the beef and pork mince carefully and even in the pan. You're aiming to brown the mince and caramelise it a little which is great for flavour. Keep stirring the mince to make sure it all gets cooked evenly.
When all the mince is cooked turn the heat down a little and add in your chopped onions cook for a few minutes to soften them. While they're cooking grab a large casserole size pan and transfer the mince and onion into it. Place the casserole pan onto a medium heat.
Deglaze your frying pan with the bourbon, don't be shy with it (if your using gas make sure it's off when you add the bourbon). Once you've added the bourbon using a wooden spatula scrape the pan to get all the burnt flavour off the pan. Once all is loose add to the mince and stir through. This part is vital as it provides great depth to the chilli.
Next you want to add the vine tomatoes, Lea and Perrins (Worcestershire sauce) and your spices (use less chilli powder if you want it less spicy) and mix through thoroughly. Let it cook through for a few minutes then add the tin of chopped tomatoes and a tins worth of cold water and stir. Keep on a medium heat place a lid on loosely and simmer for about 50 minutes stirring occasionally to make sure it doesn't stick to the bottom of the pan. Around 6 mins before times up add your drained red kidney beans and stir.
After 50 minutes is up the chilli should have a silky looking sauce taste to test If you need to season with salt and pepper. To serve is usually serve it with light fluffy rice and potato chips. Enjoy!