Ingredients
This recipe makes 3 pots that serve 4 – 6 people. Pots can be frozen in suitable containers.
This is the best place to order dried chillies and you can get the La Costena tins there as well sometimes (if you can’t then use Amazon) – https://www.chilliwizards.co.uk/Chilli-Products/Dried-Chilli-Pods/
- 2 Dried Mulato Chillies
- 2 Dried Ancho Chillies
- 1 Dried Guajillo Chilli
- 3 – 4 Fresh Comet chillies (or any other i.e. Jalapeno)
- 1 200g tin La Costena Chipotle in Adobo sauce
- 4 cloves garlic (add more if you like garlic)
- 1 bunch coriander (optional if you don’t like it)
- 2 limes
- 500 ml chicken stock (or veg stock if veggie / vegan)
- 1 tbsp Cumin Seeds (or 1 tsp powder)
- 1 tbsp Coriander Seeds (or 1 tsp powder)
To make a full chilli to serve 4 – 6
- 1 onion
- 1 pot portion from above
- Chosen protein i.e. Beans / Beef / Pork
- 400g tin tomatoes
- Salt / Pepper
- Glug of bourbon to taste (optional)
Method
1. Roughly chop the dried chillies and fresh chillies
2. Toast in a large dry frying pan on the lowest heat until starting to smoke a little. If you are using cumin / coriander seeds add these in after a few minutes.
3. Once they look toasted or are starting to smoke add in the garlic cloves and chicken stock (if you are using cumin / coriander powder add at this stage). Heat for 5 – 10 mins until the dried chillies are soft. Leave to cool.
4. While this is heating add the tin of chipotle in adobo to a blending jug, zest in the limes and also juice them. If using coriander chop off the very ends of the stalks. Roughly chop the rest of the coarinader, including the remaining stalks and add to the blender.
5. Once the chillies have cooled add to the blender and blend all together.
6. Split this mixture into 3. Each one is for one portion of chilli that will serve 4 – 6 people.
7. This can be frozen and kept for months.
To make the full chilli.
1. Finely chop the onion and fry for 5 – 10 mins on med – low heat. Season with salt / pepper to taste.
2. Add the tomatoes and cook out for a few minutes.
3. Add the chilli pot (and bourbon if using). Cook for 5 – 10 minutes on low.
4. Add your protein. Beans can just go straight in. Cook for 10 – 15 mins.
If using beef or pork then brown in another pan first then add and cook through.
My preference is to use a slow cooker using Shin beef (pork shoulder also works). Brown the shin beef and add into the slow cooker, pour over the mix from steps 1 – 3. Leave on high for 1 hour then for 5 – 7 hours on low.