This is my best chilli. Well, I think it is. I mean, I make this a lot, but I’ve never really written it down before. I just sorta add things. Sometimes I forget to add things. But I’m pretty sure I managed to get everything in there that I was supposed to.
It’s the perfect bowl full of tastiness for a cold winter night. (Although it has to be said, I do make this in the summer as well!) This recipe calls for all ground beef but I’ve made it with half beef and half pork. All pork. Or even ground turkey. Really depends on what’s in the fridge. You won’t miss the beans at all! If you’re daring, you could but more HOT chilli powder in, or throw in some fresh naga chillis. I’ve done that before. Or even a jar of jalapeño peppers. But bear in mind that when you freeze it, or make it the day before, that the flavours ‘mature’. And it’ll be hot.
Which isn’t so much a bad thing, but if you’re happy with dairy, and you make it super hot, make sure to have some sour cream around to cool it down a bit! Just sayin’ is all….
3 C’s Chilli
Chop up the red onion and bacon into small bits.
In a very large pot, throw the olive oil, bacon, crushed garlic and onion and cook slowly until the onion is translucent and the bacon more or less cooked.
Toss in the ground beef and brown it. While it’s browning, measure the rest of the dry ingredients in a bowl: cocoa powder, coffee granules, chilli powder (both mild and hot), cumin, paprika, oregano, sea salt and black pepper.
Add this mixture to the pot and stir well. Then add your chopped tomatoes, tomato paste and balsamic vinegar.
Let this cook for a good half hour or preferably more on a slow, low heat. Even better, cook the day before and then reheat and serve the following day!
This freezes well, and unless you’re having an army over for dinner, you’ll have leftovers!