-
1
Start by making the spiced butter.
-
2
Heat the olive oil in a frying pan and lightly fry the cumin and chilli powder for approximately 1 1/2 minutes.
-
3
Pour into a bowl and add the rest of the spiced butter ingredients; mix together and once cool, place in the fridge until needed.
-
4
Add 3 tbsp olive oil to a large sauce pan and heat over a high heat until smoking hot.
-
5
Add the mince, in batches if necessary, and cook until evenly browned.
-
6
Remove and drain the meat.
-
7
Add a little water to the same pan to deglaze it and tip the water and bits in with the drained meat so none of the flavour is lost.
-
8
Turn the heat down to medium and add the remaining olive oil.
-
9
Add the onions and star anise and cook until the onions begin to colour, then add the garlic and green chilli and cook for another 5 minutes.
-
10
Add the tomato puree, stir and cook for another 5 minutes until everything turns a brick red colour.
-
11
Add the browned mince and juices, pour in the red wine and allow to reduce by two-thirds.
-
12
Add the tomatoes and stock and simmer over a low heat for at least 1 hour or until it has reduced to a thick sauce consistency.
-
13
Fold the beans and chopped red peppers into the chilli and simmer until they are heated through.
-
14
Stir in 2 1/2 tbsp of the spiced butter for mild-medium heat (or more if you like it hotter).
-
15
Remove the star anise.
-
16
Season with salt and freshly cracked black pepper and serve with rice.
