Serves 6
As the nights draw in, few dishes hit the spot quite like a proper chilli — deep, warming, and packed with flavour. Made with rich spices, a touch of chocolate, and slow-cooked Hunts beef mince.
Ingredients
2 tbsp rapeseed or olive oil
500g Hunts beef mince
Salt and freshly ground black pepper
20g butter
2 onions, peeled and finely chopped
2 sticks celery, cut in half lengthwise, then finely chopped
2 apples, peeled, cored and diced
3 garlic cloves, peeled and finely chopped
1 stick cinnamon
1 tsp ground allspice
1 tsp ground cumin
1 tsp dried oregano
1 small hot green chilli, finely chopped (optional)
2–3 tbsp chipotles en adobo, finely chopped
1 x 400g tin kidney beans
1 x 400g tin chickpeas
2 x 400g tins chopped tomatoes
300ml beef stock
250ml medium-bodied red wine
45g dark chocolate (at least 70% cocoa solids), roughly chopped
1–2 tbsp brown sugar, to taste
To serve: avocados, limes, green chilli, shallot, coriander, soured cream
Method
Prep all your ingredients first — chopped, measured, and ready to go.
Heat half the oil in a large casserole over high heat. Once sizzling, add the beef mince, season well, and brown for around 5 minutes, breaking up any clumps as you go. Transfer to a bowl.
Add the remaining oil and butter to the pan and reduce the heat to medium-high. Add the onions and celery, season, and cook for 5 minutes. Stir in the apple and garlic, and cook for a few more minutes until softened.
Add the spices, oregano, green chilli (if using) and chipotle, and cook gently for 5–10 minutes until the vegetables have softened through.
Drain and rinse the kidney beans and chickpeas, then add both to the pot along with the tinned tomatoes, browned mince, stock and wine.
Bring to a simmer, stir in the chocolate and sugar, and let it cook gently for 25–30 minutes. This can be made ahead and refrigerated overnight for even better flavour.
Mash the avocados with lime juice, chilli and shallot. Stir through a little chopped coriander stalk and season well.
Serve the chilli over steamed long-grain rice with soured cream, plenty of coriander leaf, and the avocado salsa.
A hearty dish that's perfect for feeding a crowd and just as good reheated the next day.
