Many crimes are committed in the name of Chilli con Carne, this recipe not only stands as the perfect partner to Thatchers ciders but as a testimony to quality, care and flavour. Though it is a quick dish to prepare it will take a while to cook – the longer the better – but keeps very well in the fridge or freezer so its worth making a big batch.
This dish is perfect for sharing at informal parties and gatherings, just crack open the cider and scoop up some chilli!
4 tbsp sunflower oil
1 kg coarsely minced, good quality beef
250g cooking chorizo and 150g smoked streaky bacon, chopped
100g pork skin (leave whole)
2x400g tins kidney beans
2 x 400g tins quality chopped tomatoes
2 red onions and 2 carrots, finely diced
1 bulb of garlic, peeled and chopped
1 tbsp each of cumin seeds and fennel seeds.
1 large glass of red wine
2 tbsp soft dark brown sugar
2 tbsp smoked paprika
1 tbsp hot chilli powder
6 whole sweet red chillies
2 tbsp oregano
750ml water or stock
4 bay leaves
Zest and juice of one small orange
To serve: Rice, chopped spring onions, natural yoghurt and grated mature cheddar.