Like it hot? Feel free to crank up the fresh chilli!
Ingredients
60ml fresh espresso coffee
2 tsp ground cumin
1 tsp chilli powder
3 tsp smoked paprika
1 red capsicum, diced
1 large onion, diced
2 whole star anise
4 cloves garlic, peeled and finely sliced
1 red chilli, deseeded and diced
1 splash Worcestershire sauce
6 tbsp olive oil
500g minced lamb
2 tbsp tomato purée
2tbsp smokey bbq sauce
400g can chopped tomatoes
500ml vegetable stock
400g can red kidney beans, drained and rinsed
Method
Step 1
Brown off your mince in a hot pan until nice and dark. You may need to do this in batches, so you do not stew the meat. The more colour on the meat now, the better it will add to the flavour.
Once the mince is browned, set aside in an oven tray. De-glaze your pan with a splash of water and add this liquid to the mince.
Step 2
Add a splash of olive oil to the pan and reduce to medium heat. Add the cumin, chilli powder, star anise, onion, garlic, red chilli and red capsicum. Cook until softened and everything is coated in the spices, about 5min.
Step 3
Add the tomato puree and everything will turn a dark red colour. Now add in your beef stock, 60mls espresso and tinned tomatoes. Return your mince to the pan.
Bring to the boil and simmer on a medium low heat for 30mins.
Step 4
Check on your chilli, it should have now reduced slightly and turn darker. Add in your BBQ sauce, 60mls espresso, kidney beans and Worcestershire sauce. Stir through to combine and continue to simmer for another 30mins.
Step 5
Now your chilli should have reduced further. It will now be dark and have a thick consistency. Taste it! Does it need extra salt and pepper? If so, season and stir through.
Leave the chilli to sit for 5mins after cooking. I like to serve it will toasted tortillas and a dash of sour cream.
Through in some cold beers and you have yourself a party!