- 100g biltong
- 1 large onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp sunflower oil, plus a little extra
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 400g beef mince
- 1 tbsp cumin seeds
- 1 tbsp ground coriander
- 4 tbsp chipotle paste
- 600ml beef stock
- 400g can kidney beans in water, drained but not rinsed
Native to the Americas, kidney beans are so called because of their shape and come in very…
- 2 limes, juiced, 1 zested
The same shape, but smaller than…
- cayenne pepper, to taste
- 100g smoked cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- sliced jalapeno chillies, puffed rice, coriander leaves and tortilla wraps or cooked brown rice, to serve
Put the biltong in a food processor and blitz to a powder as fine as you can make it. Tip into a bowl and set aside. Scatter the onion in a dry saucepan and cook over a low heat for about 30 mins until very dark and soft, adding a little oil if needed to stop it burning. Meanwhile, heat the 2 tbsp oil in a wide pan and crumble in the mince. Cook on a low heat for 30 mins – it will release lots of liquid, which needs to evaporate, then eventually it will sizzle in its own fat. If the pan becomes too dry, drizzle in a little more oil. Towards the end of the cooking time, stir the mince until it becomes speckled with crisp brown bits. Mix in the cumin, coriander and chipotle paste, then stir in the stock, bring to a simmer and cook for 10 mins.
Tip the caramelised onions into the food processor (no need to wash it) and blitz until smooth. Add the onion purée to the chilli along with most of the biltong and the beans. Stir and simmer for 20 mins until rich and thick. Season with the lime juice and cayenne, and keep on a low heat for a few mins more.
Ladle the chilli into a bowl and sprinkle over the cheese, the remaining biltong, sliced jalapeños and a little puffed rice. Finish with the lime zest and coriander leaves. Serve with tortilla wraps or over brown rice.