A warming Anglo-Texican hybrid of minced beef, kidney beans, dried and fresh chillies, coffee and aromatic spices, simmered until deeply flavoured.
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| prepPreheat a large, heavy-based pot over high heat | ||||||
| 1 kg beef mince | Brown beef in batches, add onions, stir-fry | Add garlic, cook until onion softens | Add coffee & salt, cover, simmer 2 hrs | Add spice paste, sugar & fresh chillies, simmer 30 min partially covered | Add beans, simmer 10 min, adjust seasoning | Rest overnight, reheat to serve (optional) |
| 2 tbsp beef dripping or vegetable oil (for frying) | ||||||
| 2 onions, peeled and sliced thin | ||||||
| 5 cloves garlic, peeled and minced | ||||||
| 500 ml freshly brewed coffee | ||||||
| salt to taste | ||||||
| 2 chipotle chillies, dried | Grind dried chillies, cumin & salt; stir in oregano & chilli powder | |||||
| 2 ancho chillies, dried | ||||||
| 1 tsp cumin seeds, toasted | ||||||
| 1 tbsp Mexican oregano | ||||||
| 2 tsp chilli powder, or to taste | ||||||
| 1 tbsp dark brown muscovado sugar | ||||||
| 2 fresh long green chillies | ||||||
| 400 g cooked kidney beans | ||||||
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