Hot hot hot! Chilli is the comfort food of February. When it’s raining, sleeting, snowing and generally sparse in sunshine, this ultimate beef chilli hits the spot.
It’s quick and easy to prepare – just grab a book, a glass of wine or catch up on your favourite box set whilst it cooks.
Feeling indulgent? Serve with guacamole, nachos or chipotle sweet potatoes.
Heat the oil in a large, heavy-based pot over a high heat, then brown the mince in batches, stirring regularly. Make sure you use a big enough pan so that the meat browns rather than steams. – don't crowd Add the onions and stir-fry until slightly browned.
Turn down the heat and add the garlic. Stir and cook until the onion has completely softened, then add the coffee and a big pinch of salt, cover and simmer for two hours.
Add the herbs, spices and dried chillies to the pan along with the sugar and fresh chillies, and simmer, partially covered, for half an hour, adding a little water if it seems dry (or if you prefer a saucier chilli). Ten minutes before the end of cooking, add the beans, taste, and adjust the seasoning and spicing as necessary.
Serve with a many trimmings as you fancy! We love a good dollop of sour cream.
For even more flavour, this recipe is even better if you leave it overnight and reheat to serve.
