PREPARATION TIME: 30 MINUTES

COOKING TIME: 1½–2 HOURS

SERVES: 4–6

MR WALL’S CHILLI CON CARNE

Mr Wall is the chilli man. The father of an American-Australian good friend of mine, he is world renowned for his chilli and every time I go back to Long Beach Island in the US, I make sure to try and include a ‘chilli night’ at the Walls’. It’s a special occasion chilli night; grilled spicy sausages to start with, beer, from the keg in the backyard, the super-hot chilli washed down by Mr Wall’s cocktails in the middle and Mr Wall falling asleep at the dinner table at the end. This is my attempt at something special, so grab a beer, strap yourself in and try not to fall asleep.

500 g (1 lb 2 oz) beef minced (ground)

500 g (1 lb 2 oz) pork minced (ground)

2 chorizo sausages, chopped into chunks

1 large onion

5 garlic cloves, bruised

3–6 hot chillies (bird’s eye or jalapeño or a mix)

3 long red chilies, thinly sliced (see note)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 star anise

2 teaspoons smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 cinnamon stick

2 bay leaves

1 tablespoon dried oregano

pinch salt

2 x 400 g (14 oz) tins chopped tomatoes

1 litre (35 fl oz/4 cups) beef or veal stock

60 ml (2 fl oz/¼ cup) American whisky

Tabasco, to taste (optional)

2 tablespoons worcestershire sauce

1 tablespoon brown sugar

2 x 400 g (14 oz) tins red kidney beans, drained, rinsed

½ cup coriander (cilantro), leaves

steamed rice, to serve

125 g (4½ oz/½ cup) sour cream

tortillas, warmed, to serve

Heat a large stockpot over high heat and, in batches, brown off the beef mince, pork mince and chorizo. Once browned set aside and sauté the onion and garlic over medium heat. Once softened, add the fresh chillies along with the spices, herbs and salt. Cook until aromatic without burning the spices.

Return the meat to the pot (see note) and stir to combine with the onion, garlic, chilli and spices. Pour over the tinned tomatoes, stock, whisky and worcestershire sauce. Stir well to combine all the ingredients, give it a taste to test where the chilli levels are sitting. If needed, add some Tabasco but remember it will get hotter from here as the flavour develops. Stir through the brown sugar and taste again. Adjust as needed.

Allow to simmer for an hour, checking regularly and adding in the kidney beans. Continue slowly simmering for another half an hour. At this time the sauce should be slightly thickened, rich and full of flavour.

Serve topped with fresh coriander to the centre of the table alongside a bowl of rice, sour cream and some warmed tortillas to mop everything up.

NOTES

∎   Seeds are optional on all chillies, you can choose how hot you want this dish!

∎   At this stage the meat and aromatics can be added to a slow cooker and cooked in that fashion.