Briiiight eyes, burning like fiiiiiire i hummed before trying one of Bath Ales newest chilli offering (you can read about their chilli cider and phenomenal hot sauce on their blog here http://www.bathales.com/blog). Its a fantastic porter with a good chilli punch, not for the faint hearted or the “i don’t like spicy food” brigade. Of course as usual within minutes of trying my first bottle i was coming up with recipe ideas (a glutton at heart), the vanilla ice-cream float was a mixed success but ideally i though this would really shine in a decent chilli.
Its a proper Saturday night in recipe that needs to be cooked low and slow and served with either boiled rice or my personal favourite, all over some tortilla chips. Add sour green, guacamole and salsa for a really indulgent dinner on the sofa or offering for a few friends paired with a good selection of light beers (i am having mine with the Wiper and True Red Orange)
As usual i feel the need to put in my disclaimer that i am not claiming this is authentic but it always wins in the taste department as far as i am concerned.
You will need
500g beef steak (stewing steak is fine, you can use minced beef if you prefer but this is special)
two medium onions
Can of tinned tomatoes
One bottle of Ghost Hare, i got mine from those lovely chaps at Brewers Droop on Gloucester Road but be quick, its a limited run!
One fresh chilli
For the seasoning (you won’t need all of it but you can keep the rest for next time)
Tsp ground cumin
Tsp garlic powder
Tsp smoked paprika
Tsp cumin seeds
Tsp chilli flakes
Tsp cocoa powder
2 Tsp brown sugar
Salt and pepper
Mix everything but the cinnamon stick together
Chop the beef into good sized chunks, roll in flour and fry in oil until nice and brown, remove from the pan and put to one side. Chop the onions and add them to the pan and fry until translucent. Add in your chopped fresh chilli and cook through a little further adding a teaspoon of your spice mixture to the mix. Add a tablespoon of the tomato past and cook for a further few minutes.
Re-add your beef, stir well and add a few tablespoons of your spice mixture. You have to work by smell here but go easy, you can always add more but not take out less and remember the beer has chilli in it…speaking of beer, take a swig, pour in the bottle and save yourself the dregs at the end for a reward. Simmer until the liquid has reduced by about half. Taste the the sauce and add spice according to taste
Add your beans, cinnamon stick and tomatoes, bring to a rolling boil then put into an oven about 120c for at least 3 hours (i try and go for 6) or chuck it into a slow cooker.
Check it every few hours and give it a stir.
Take it out of oven after cooking and pull the beef apart with forks (or leave the chunks whole if you prefer)