The Spice Blend

Ok, I could pretend to be all hardcore and say I mix my own spices all the time, but you’d probably see right through that (any of you who know me anyway). When making Chilli, I always just used a packet of Chilli Con Carne seasoning. Laziness, or pragmatism? I’ll let you decide that for yourselves.

Anyway, one day I ran out of the packet spice blend, so I put together my own. I have a press full of herbs and spices, so I had everything I needed at hand. This turned out to be really tasty (better than the packet I reckon), so I’ve been making it in large quantities ever since. It sits in an airtight jar in the press so it’s there whenever I need it.

• 3tsp cumin
• 3tsp oregano
• 2tsp chilli powder (3 tsp if you like it hot)
• 2tsp smoked paprika
• 2tsp coriander (ground)
• 2tsp ground ginger
• 2tsp garlic (use a mill with dry garlic flakes - lasts longer)
• 2tsp cocoa powder
• 1tsp black peppercorns (crushed or milled)
• 1tsp mustard seed (crushed)
• 1tsp Maldon salt
• 1tsp cornflour

Mix all the spices thoroughly and store in an airtight container.

The Chilli

What you need:

• 1 onion, chopped
• 1lb mince (serves 4, or 2 if you’re very very hungry…)
• 1 tin chopped tomatoes
• 1 tin kidney beans (rinsed and drained)
• 200ml beef stock
• 1 tablespoon tomato puree (be generous)
• 3 good teaspoons of spice blend (you can use a packet if you want)

What to do:

1. Add some olive oil to a large saucepan and gently cook the onion till soft.
2. Add the mince and cook till brown all the way through.
3. Add the chopped tomatoes, tomato puree, spices and stock and stir well.
4. Add the kidney beans and gently stir in.
5. When the mixture is bubbling, turn the heat low to simmer gently for 30-45 mins, stirring at regular intervals so it doesn’t burn into the bottom of the pan. The liquid will reduce down to give you a nice thick chilli sauce.
6. Serve and enjoy!

Serving suggestions:

Chilli can be enjoyed in many ways. Here are a few ideas:

• Straight up in a mug or bowl with some grated cheese on top
• With rice (the classic!)
• Tortilla stack (my favourite)- layers as follows: tortilla, chilli, cheese (grated), tortilla, chilli, cheese, tortilla, chilli, cheese, until you run out. Finish with a tortilla on top and some cheese to top it off. Stick it in a moderate oven for 10 mins to melt the cheese. Kind of like a Mexican version of lasagne. So good…

What wine to serve with this? Beer, people, beer….

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