If you’ve got a wood-fired oven, then you seriously need to try this deep, smoky chilli. Taken from ‘Fired’ wood oven cooking by Jon Finch and Ben Merrington. We love this, especially in the colder months.
1 large onion, diced
50g chilli dry mix (see below)
500ml chicken or beef stock
400g can chopped tomatoes
1 tbsp tomato purée
4 tbsp treacle
500g leftover cooked beef, diced to 1cm cubes, or
750g stewing steak, or
750g beef mince
400g can kidney beans, drained and rinsed
CHILLI DRY MIX
Mix all the ingredients together in a bowl.
Transfer the rub to an airtight container – it will keep for up to 1 month.
2 tbsp cumin
2 tbsp diced/shredded chipotle
1 tbsp chilli flakes
1 tbsp cocoa
½ tbsp brown sugar
½ tbsp smoked salt
½ tbsp coriander
½ tbsp oregano
¼ tbsp paprika
¼ tbsp smoked paprika
¼ tbsp black pepper
1 tsp cinnamon
Ideally, add a fist-sized hunk of smoking wood to the embers every 45 minutes or so to give the chilli a deep, heady, smoky aroma. Temperatures 120-160°C
Melt the butter in a large pot, then sauté the onion until soft. Add the remaining ingredients to the pot and bring to a simmer
Cook slowly for 2-3 hours, ideally adding a hunk of smoking wood about every 30 mins.
To make this dish vegetarian, use 750g of chopped butternut squash instead of the meat, and vegetable stock, and cook for 30 minutes.
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