A Steaming Pot of Chili

Ingredients:

14 oz pork mince
14 oz lean beef mince
Olive oil for frying
1 each red and green capsicum (can substitute bell pepper)
2 courgettes
2 red onions
1 short green chile (such as jalapeno or serrano)
6 vine tomatoes
4 cloves garlic, unpeeled
14 oz can chopped tomatoes
2 cups stock (beef or chicken)
Pinch freshly ground cloves
1 tsp dried oregano
1 tsp ground cumin
1 tsp cinnamon
Handful green olives, pitted and roughly chopped
1 – 2 chipotle chiles
2 tsp brown sugar
1 plantain**, peeled and diced into 3/4 inch
2 apples, peeled, cored and diced 3/4 inch
Salt and Pepper
Juice of 1 lime
Handful fresh Oregano

Instructions:

Roughly chop red and green capsicum, courgettes and red onions into 2 inch long pieces. Place on a lined baking tray and grill on high until they begin to blister and blacken, turning once.

Meanwhile, in a dry, non-stick frying pan, dry fry the whole green chile, vine tomatoes and unpeeled garlic cloves. Turn regularly until well blistered. (The garlic will take around 5-7 minutes, the chile and tomatoes 12-15 minutes.)

Place all the above cooked vegetables into a blender (peel garlic), and blend to a chunky sauce.

Heat a large, heavy-based pan over a medium-high heat and brown pork and beef mince in a little olive oil.

Once mince starts to crisp and stick, add chunky vegetable sauce. Simmer for 10 minutes before adding tinned tomatoes and stock. Add cloves, oregano, cumin, cinnamon, olives, and chipotle, reduce heat and simmer for 30 minutes.

Lastly add the plantain and apple pieces. Top up with a little extra stock if the mix is looking dry, and simmer for a further 20 minutes or until fruit is cooked through.

Season to taste, squeeze over lime juice, stir through fresh oregano. Serve hot.

*If you can’t find plantains, substitute a banana.

Serves 6-8.

From ourkitchen.fisherpaykel.com