Red-Hot Chilli

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
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

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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