Chilli Con Carne (with attitude)

Sure we all know how to make chilli, for most of us its a bit of a no brainer. That said different people have different preferences as to what they want out of a chilli. For me, its a dish that is hearty, has a certain level of sweetness and heat, but not overly enough to negate its enjoyment. At a party last night I was asked about making chilli, and the best way to get it as hot as possible.  The key thinking here is indeed which chillies you are going to use, as some are hotter than others as we know. This recipe uses a couple of neat tricks to elevate the heat of a chilli without going overboard with it with the use of ginger. Here's the science bit: The perfumery note of ginger is alot higher than chilli, and will t herefore make the palate think its more acidic (hence more spicy). It also gives a nice clean edge to the dish. The use of chocolate also adds a smooth texture in its finish. You wont be dissapointed.

This recipe is dedicated to Marc & Brad, who requested this recipe. May it serve you well. Feel free to add any mushrooms or other ingredients you wish to add to a chilli - i know everyone has their own favourites. This recipe is just for the basic chilli (with a few tweaks).

Ingredients (serves 4)

2 red onions finely chopped
4 cloves crushed garlic
500g beef / lamb / mutton mince. The choice is up to you, but youll get the most out of this if you use mutton or lamb
4 chopped red chillies (jalapeno will be fine). Keep seeds in for more heat
2 green chillies
1/2 a thumb of grated fresh ginger, or a tablspoon of ginger paste
2 tbsp tomato puree.
can or carton of chopped tomatoes
3 tbsp balsamic vinegar
Can red kidney beans (you can save time by using the canned ones as theyre already soaked and cooked)
tsp rock salt
4 tsp grated dark chocolate.

The doing bit

In a large pan saute the onions and mince together until coloured. Add the chillies and garlic and continue cooking until chillies begin to soften. add the ginger and kidney beans, then cook for a couple of minutes.

Add the salt and stir in, along with the balsamic vinegar. When the liqour has reduced by about half and beings to almost froth, add the tomato puree and mix well. Cook for a further 2 or 3 minutes then add the tomatoes and bring the mix to a boil, then simmer stirring occasionally, until the liquid has reduced by about a third.

Taste, and season accordingly. You may wish to add more ginger for more heat if required. If you are happy with it and are ready to serve, fold in the chocolate and cook for a further 3 minutes.

Devour.