- 500g lean belly pork slices
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 700g skirt steak or lean stewing beef
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 75g diced pancetta or rashers rindless smoked streaky bacon
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, finely chopped
- 1 unwaxed lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp Mexican chilli powder (see tip) or the milder dulce pimentón powder
- 1 tsp ground cumin
- 1 tbsp flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 2 bay leaves
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tbsp tomato purée
- 300ml red wine
- 450ml chicken or beef stock
- 400g can black beans, drained and rinsed
- rice or couscous, to serve
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 300ml soured cream
- 4 small firm ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 2 limes, plus extra wedges to serve (optional)
The same shape, but smaller than…
- 2 tbsp sweet chilli dipping sauce
- 2 tbsp chopped coriander or chives
The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.
Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.
Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.
Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.
Authentic chilli powderI like the Mexican chilli powders, usually made with ancho chillies, which give smokiness but not too much heat.You can find them online at souschef.co.uk.
Chilling overnightThe best tip for chilli-making is to start 24 hours in advance, allowing it to sit overnight so the flavours develop and mellow.