Red-Hot Chilli

  • 6 slices maple-cured bacon
  • 4 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 2 red onions, diced
  • 1 reconstituted chipotle pepper, diced
  • 1 jalapeno pepper, minced
  • 1 poblano pepper, diced
  • Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
  • 3 tablespoons espresso (1 shot)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon dried Greek oregano
  • Freshly cracked pepper
  • 2 cups cooked black beans, drained
  • 2 cups cooked red kidney beans, drained
  • 1/4 cup fresh coriander leaves, minced
  • 1 cup sour cream
  • 2 spring onions, sliced
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In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside. Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes.

Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and coriander and cook for 5 more minutes, until heated through. Ladle the chilli into bowls and top with a generous spoonful of sour cream, the crumbled bacon and spring onions.

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