Bone marrow chilli

4 HOURS | SERVES 4-6 EASY |

This is the classic American chilli but with extra depth courtesy of cocoa and wonderfully enriching marrow. If you have any leftovers, they go fantastically with a baked potato and a little extra cheese.

vegetable oil 2 tbsp

onions 2, finely chopped garlic 6 cloves, thinly sliced beef mince 250g

pork mince 250g

cocoa powder 3 tbsp

ground cumin 1 heaped tbsp ground cinnamon 2 heaped tsp smoked paprika 1 tsp red and yellow peppers 1 of each, diced marrow bone 10cm piece, split lengthways (available from Waitrose and butcher’s)

bay leaves 2

red chillies 2 long, split lengthways

chopped tomatoes 2 x 400g tins borlotti, kidney or black-eyed beans 400g tin, drained TO SERVE rice or crusty bread mature cheddar grated onion 1 small, finely diced

• Heat the oil in a large pan over a mediumhigh heat and cook the onions until soft, then add the garlic and cook for a few minutes. Tip in the beef and pork, and brown, using the side of the spoon to break the mince down.

• Just before the meat is completely browned, add the cocoa and spices, and stir well. Mix in the peppers, season generously, then add in the marrow bone, bay leaves, chillies, chopped tomatoes and 1 litre of just-boiled water. Turn the heat to low and simmer gently for 3-4 hours. The longer it cooks, the better it will taste. Stir through the drained beans for the final 30 minutes of cooking.

• Scrape out any remaining marrow and discard the bones. Serve with rice or crusty bread, and sprinkle each portion of chilli with grated cheddar and a little raw onion.

PER SERVING (6) 341 KCALS | FAT 17.2G SATURATES 5.7G | CARBS 18G | SUGARS 10.2G FIBRE 9.1G | PROTEIN 24G | SALT 0.2G