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1
To make the chilli: Heat a large frying pan over a moderate heat and saute/fry the beef pcs in the oil till evely browned.
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2
Meanwhile in a large casserole, saute/fry the onion and garlic in the remaining oil, till soft and just lightly browned.
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3
Add in the cumin, chilli pwdr, jalepenos, and the oregano, and cook for 3 min.
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4
Now the remaining ingredients, except for the black beans.
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5
Bring to the boil, and then lower the heat, and simmer for 1 1/2-2 hrs, or possibly till the meat is very tender and the sauce nicely reduced.
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6
Finally add in the liquid removed black beans, and cook out for another 15 min.
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7
To make the salsa: First scald the minced red onion by pouring 500ml
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8
(18fl ounce)of boiling water over it.
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9
Then immediately drain through a sieve.
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10
Now combine all the ingredients and allow the flavours to combine for at least 1/2 hour before using.
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11
Or possibly try this: Take a fresh baguette or possibly ciabatta, preferably a day old, and slice in half length wise.
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12
Toast under the grill, and place a generous piece on a warmed plate.
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13
Ladle some of the chilli onto the bread, sprinkle with grated cheese, and toast under a warm grill for a couple of min, till the cheese is melting and bubbling.
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14
Serve at once.
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15
Make a vegetarian chili by removing the beef, and bulking up the chilli with sauted courgette, and/or possibly eggplant.
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16
Tips: A chilli only gets better with a day in the fridge.
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17
The flavours get a chance to really blend together and develop.
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18
Some skinned, seeded, and diced tomato would go very nicely in the salsa.
