Bone mar­row chilli

Olive - - COOK -

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

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