This tastes as nice as ever and serves a lot of people, what more can we say … Serve with baked potatoes, cheese, sour cream, mashed avocado, tortilla chips, rice or any combination of these. Try and make it a day in advance if you have time – it’s even better on day two.
Chilli – serves 6-8
- 125ml olive oil
- 1 onion, finely chopped
- 2 star anise
- 2 garlic cloves, finely chopped
- 1 green chilli, deseeded and finely chopped
- 1kg mince beef
- 2 tbsp tomato paste
- 3 tsp ground cumin
- 1 tsp chilli powder
- 2 tsp smoked paprika
- 350ml red wine
- 1 tbsp Worcestershire sauce
- 375ml beef stock
- 400g tin chopped tomatoes
- 400g tin red kidney beans, rinsed and drained
- 1 long red chilli, seeds removed and finely shredded
Preheat the oven to 170ºC.
Heat the oil in a large flameproof casserole over a medium heat. Add the onion and star anise and cook, stirring, for 3-4 minutes or until soft. Add the garlic and green chilli and cook for about 30 seconds or until you can smell them. Add the beef and cook, breaking up the lumps with a spoon, for about 5 minutes or until is is browned. Add the tomato paste and spices and cook for another couple of minutes. Pour in the wine, bring to a simmer, then cook for about 6 minutes or until the wine has reduced by half. Add the Worcestershire sauce, stock and tomato, then season well. Bring to the boil then cover with a lid and transfer to the oven. Bake for an hour or until the chilli is reduced and thick.
Stir in the kidney beans and top with shredded chilli to serve.
Wine Suggestion: Something youthful with some juicy fruit that won’t get clobbered by the chilli. We went for an 07 Manium Bierzo from Spain, suggested by Chris from The Corkscrew on Chatham Street, which was an excellent choice and good value at €14.95.
(Original recipe from Delicious: Simply the Best by Valli Little, Harper Collins, 2011.)
Jono & Jules do food & wine 
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