Mongrel Chilli

Years ago, an online acquaintance from Texas gave me her recipe for some of the best chilli I’ve ever had. I’ve since lost both the acquaintance and the recipe, and spend my days searching to recreate this amazing celebration of spiciness.

What I remember most of this unicorn of a recipe is that it had black beer, coffee, whiskey and cocoa in it. It was dark, complex, dramatic and extremely impressive It also had red kidney beans and beef, tomatoes and – rather obviously – fresh chillies, ground cayenne and a sprinkle of dried chilli flakes. It was HOT. It also made the most insanely delectable chilli dogs ever.

Over the years, I’ve tried others – some good, some great, and some downright awful. It’s become obvious that I simply had to make my own recipe based on what I could remember of T’s chilli, and the good bits of other recipes – hence the name. Here, I’ve swapped the very delicious red kidney beans for inky black beans, which changes the flavour profile quite a bit, but not for the worse. I’ve decided they’re completely interchangeable here. Perhaps half and half would be an option? I’ll have to try it one day. I also used chuck steak here, but I feel the original recipe might have called for mince. The steak, however, falls apart after 4 hours of stewing, and lets the beans shine the ingredient that holds it all together – I don’t think kidney beans could do that quite so well.

This mongrel of a recipe easily feeds 8 – and still provide leftovers. Luckily, it freezes beautifully. I served this with cabbage and potato buns, and have plans to make burritos with them next Thursday night, which is crazy night in this household. Even after this second meal, I’ll suspect we will have have leftovers (I’ve portioned my frozen chilli so that none goes to waste). It makes a lot, but we don’t really eat it by the bowlful. Those who do, will obviously not be eating quite so much frozen leftover chilli.

Ingredients

2tbs oil,

1 onion, diced

3 red chillies, finely chopped

1 jalapeno pepper, finely chopped

4 cloves garlic

2tsp ground cumin

2tsp ground coriander

1tsp dried chilli flakes

750g chuck steak, cubed

80ml whiskey

330ml stout or black beer

375g dried black beans (no need to soak)

1/2 tsp cayenne

2tsp cocoa

1 shot espresso

750ml beef stock

400g diced tinned tomatoes

2tbs maple syrup or treacle

salt and pepper, to taste

Method

  1. Preheat oven to 160C.
  2. Heat 1tbs oil in a large cast iron pot (with a tight lid) over medium heat. Reduce heat to low, and add onion, garlic and chillies. Sweat for 5 minutes, stirring occasionally, until soft and fragrant. Stir in cumin, coriander and chilli flakes.
  3.  Increase heat to medium-high, add the extra oil, tumble in the steak and stir to brown.
  4.  Add the whiskey, and when this has stopped frothing, the beer. Stir to combine.
  5. Pour in the dried black beans, then the stock, tomatoes, espresso, cayenne, cocoa and maple syrup. Give it all a good stir, season, and bring to the boil.
  6. Transfer to the oven, and cook for 4 hours, checking periodically to ensure that it hasn’t dried out. If it’s looking a little parched, top it up with a half cup or so of water, stir, and place back in the oven.

 

 

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