Four chillies chilli

There are about 4,000 varieties of chilli in the world. This is my four chillies chilli, the chillies I use in this recipe are cascabel, chipotle, ancho and jalapeno. I have used this recipe for a number of years it was the chilli sauce I used when I did chilli dogs at food festivals. I use it in the smoker doing a low and slow with flank and shin that has an amazing depth of flavour from the low slow-smoked cooking. Does great nachos as well, a dish that used to go down really well when I did pop-ups. Although it has four chillies in it is not a fiery blow your head off chilli but more depth of flavour with that nice heat kick to it.

Ingredients:

800g minced beef

1 tbsp olive oil

2 onions

2 cascabel chilli

4 jalapenos

2 ancho chilli

2 chipotle chilli

1 tbsp smoked paprika (I like piquant)

Half a bulb of smoked garlic

1 tbsp oregano or mixed herbs

8 squares dark chocolate (85 %)

400g tin chopped tomatoes

400g tin kidney beans

300ml beer (your choice stout works well as does an IPA)

Beef stock cube or stock pot

Salt & pepper

Method:

Place the dried chillies, ancho, cascabel, chipotle in a bowl and cover with hot water to rehydrate. While they are rehydrating dice the onion and finely chop the garlic. Saute the onion and once it has taken on some colour add the garlic. In a blender add the tomatoes, herbs and the now rehydrated chillies. Saute off the minced beef until browned add the beer and the sauce mix. Bring to a simmer and then add the drained kidney beans and the broken up dark chocolate. Season with salt and pepper to taste. If you were using a stewing steak, flank, shin or brisket you would make the sauce add the meat then slow cook for 3-4 hours, of course, you could do it in your slow cooker.

I am not one for sour cream and all the other stuff you see served with it but I do like to add extra candied jalapenos to garnish, that and I may be slightly addicted to them as well, I get mine from a good friend at The Preservation Society