Mixed Meat and Bean Chilli

Ingredients

Aromatics & Vegetables

• 1 onion (large, chopped)
• 2 garlic cloves (minced)
• 1 celery stick (grated)
• 1 carrot (grated)
• 1 tablespoon oil

Meat & Beans

• 130g smoked pancetta
• 400g minced beef
• 400g minced pork
• 1 tin (400g) Kidney beans (drained and rinsed)
• 1 tin (400g) Baked Beans
• 1 tin (400g) Pinto beans (drained and rinsed)
• 2 tablespoons tomato puree

Spices (Whole & Ground)

• 3 tablespoons whole cumin seeds
• 4 whole cloves
• 2 star anise
• 3 teaspoons ground coriander
• 1 teaspoon chilli powder
• 1 teaspoon hot paprika
• 1 teaspoon smoked paprika
• salt
• pepper

Sauce & Umami Base

• 125ml beef (or vegetable stock)
• 1 teaspoon marmite
• 2 teaspoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoons tomato paste
• 1 litre passata (Napolina preferred)
• 3 teaspoons dark chocolate (grated)
• 1 shot of espresso
• ½ can dark beer (or ale)

Method

Stage 1 - Toast & Prepare Spices

1. Heat a dry, heavy-bottomed frying pan over medium-high heat (no oil).
2. Add the cumin seeds and cloves directly to the hot pan.
3. Toast for 1-2 minutes, stirring constantly, until they begin to smoke and become fragrant.
4. Be careful not to burn them or they will become bitter.
5. Grind the toasted seeds and cloves in a pestle and mortar until finely ground.
6. Pour the stock into a bowl and stir in the ground spices, marmite, soy sauce, balsamic vinegar, chilli powder, coriander powder, and tomato paste until well combined. Set aside.

Stage 2 - Sweat the Vegetables

1. Preheat a heavy-based pan over low-medium heat.
2. Add the pancetta and render slowly until the fat melts and the pancetta becomes translucent, without taking on colour.
3. Add the carrots, onion, celery, and a pinch of salt.
4. Cook gently for 10 minutes, with the lid on, stirring occasionally, until the vegetables are very soft, pale, and sweet-smelling.
5. Add the garlic for the final 2 minutes, then remove the vegetables from the pan and set aside.

Stage 3 - Brown the Meat

1. Increase the heat to medium.
2. Add the minced meat
3. Cook for 10 minutes or more minutes, breaking up the meat with a wooden spoon, until completely browned.
4. The meat will be a darker brown, with no visible liquid left
5. If there is still liquid, continue cooking until the meat is dry

Stage 4 - Add the tomato puree

1. Add the tomato puree and stir
2. increase the head to medium-high
3. Stir the meat so that the puree is combined
4. continue to stir until the meat becomes dark brown

Stage 5 - Build the Chilli

1. Pour the prepared spice stock mixture into the pan with the browned meat and vegetables.
2. Add the kidney beans and baked beans.
3. Stir in the passata bottles until well combined.
4. Add the star anise.
5. Increase the heat until the mixture comes to a boil, then reduce to low heat.
6. Add the chocolate, coffee and beer
7. simmer on a low heat for 2 hours with the lid on, stirring occasionally
8. Simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
9. The chilli should thicken and darken as it cooks; flavours will deepen and meld.

Stage 6 - Season & Finish

1. Remove the star anise.
2. Taste and adjust seasoning with salt and black pepper.
3. If the flavour seems flat, add a pinch more marmite or soy sauce.
4. If too bitter, add a touch of sugar.
5. Serve hot.