Another winter day, another pot of chili. This one was one of those let's-see-how-many-spices-I-can-use-in-one-pot chilis, so here's the list of ingredients:
500g dried kidney beans, cooked with the No Soak method
500g beef mince
2 small onions, diced
8 garlic cloves, minced
1 tbsp red pepper flakes
1 tbsp chili powder
1 tbsp brown sugar
1 tbsp cumin
1 tbsp oregano
1 tbsp ground coriander
1 tbsp turmeric
1 tbsp Italian seasoning
1 tbsp cocoa powder
1 tbsp ground cloves
1/4 cup vinegar
1 small glass of red wine
As for instructions, it's pretty simple. Preheat the oven to 200C. Put a little oil in a heavy, oven-safe pot. Fry the onions and garlic for a couple of minutes, then add the beef. Cook until a little brown, then add everything else in the ingredient list, put the lid on, and shove in the oven for 2 hours. When you take it out, if it's a bit watery, then just simmer on the stove with the lid off until it's thickened up a bit. Fantastic served over a baked potato or rice.
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