|per 100 g||Total Recipe|
|Gross weight||100 g||2812 g|
|Energy||526 kJ / 126 kcal||14766 kJ / 3527 kcal|
|Sat. fat||3 g||71 g|
|Unsat. fat||4 g||109 g|
|Fibre||3 g||66 g|
|Salt||199 mg||5583 mg|
1 kgKidney Beans - canned
500 gBeef - Mince
75 gTomatoes - pureed, canned
55 mlOlive oil
10 gChili pepper
10 gCoriander leaves
5 gCoriander seed
1 gChili powder
2.8 kgTotal recipe weight
Preheat the oven ( 220c / 428f)
Remove the green stem from the tomato`s and cut them into quarters. Cut the bell pepper into chunks of approximately 1 cm squared and place with the tomato`s on a flat oven tray and drizzle with a little olive oil.
When the oven is 220°c roast the tomato`s for 10 - 15 minutes, the tomato`s need to be soft and some black spots will give roasted flavour to the sauce.
Cut the onion into small 1/2 cm cubes; chop the leek and the chili to a similar size. If you've bought slices of bacon, slice them into squares of about 1 cm. Chop the garlic finely.
Preheat a large cast iron casserole on medium heat and slowly fry the bacon until it starts to brown; take out the bacon and save it on a plate for later.
Add a little olive oil to the pan now and, sweat the onions until they turn glazed. When the onions are glazed add the minced beef and simmer until almost cooked.
Add crushed / chopped garlic, the chili pepper, the bacon you fried earlier and the tomato puree, stir until it is well mixed.
Now your ingredients are coming together and you can add and the ground coriander seed, the chili powder (Chipotle if possible) and the paprika powder (smoked if possible).
Finally add the roasted tomatoes and roasted paprika and the leek and leave to simmer for 10 minutes;
Drain the kidney beans and mix them evenly through the sauce, simmer for another 5 minutes.
Tear the coriander leaves over the chili and mix gently through. Finally add pepper and salt to taste.
Serve with some crème fraiche laced with chives and some nacho's on the side. Some Ice cold beers with a slice of lime inside will accompany this dish nicely.
Make the chili as spicy or as mild as you like by varying the amount of chili powder.
A few drops of red or green Tabasco also give the chili some extra depth