For a more authentic chilli with a depth of flavour, use diced belly pork, beef steak and pancetta and slowly simmer
Prep:1 hr and 15 mins
Serves 6
500g lean belly pork slices700g skirt steak or lean stewing beef75g diced pancetta or rashers rindless smoked streaky bacon2 tbsp olive oil2 onions, chopped4 garlic cloves, finely chopped1 unwaxed lemon3 tbsp Mexican chilli powder (see tip) or the milder dulce pimentón powder1 tsp ground cumin1 tbsp flour2 bay leaves2 tsp dried oregano2 tbsp tomato purée300ml red wine450ml chicken or beef stock400g can black beans, drained and rinsed
STEP 1The day before, cut all the meat into small chunks – this will take at least 30 mins. In a spacious, heavy-based pan, fry the pancetta in the oil over a medium heat until it is crisp and the fat has melted.STEP 2Stir the onions and garlic into the crisping pancetta and cook, stirring often, for 10-15 mins until soft.STEP 3Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into small pieces (each with a bit of peel). Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan – and give some encouragement with a wooden spoon.STEP 4Return the pan to the heat and brown the pork in the hot fat, then stir in the beef and brown that too. Add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Add the bay leaves, 1/2 tsp salt, the lemon, oregano, tomato purée, red wine and stock. Return the onions to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. Add salt to taste. Cool, cover and chill overnight. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.STEP 5Add the beans to the chilli and reheat. Serve with rice or couscous, a dollop of soured cream, slices of avocado tossed in lime juice, a splash of chilli sauce, sprinkling of coriander, and lime wedges, if you like.
