Those who come to Lewes Bonfire Night and get to sample the awesome “Not Texan Cowboy Chilli” that I make (and somewhat added to in terms of basic recipe.) I don’t use any measurements but will at least put the ingredients and method below.
You can follow a Twitter photo thread of the last one I made here:
https://twitter.com/vr_sam/status/881475431484063744
Ingredients
Steak strips
Bacon lardons
Chorizo
Venison saucisson
Duck saucisson
x2 onions diced
Whole bulb of garlic
Cumin powder
Cayenne Pepper
Coriander
Ground cloves
Cinnamon
Allspice
Ancho chillis
Chipotle chillis
New Mex Red chillis
Guarjillo chillis
(whatever chillis you got)
Few fingerfuls of brown sugar
A couple of drops of vinegar
Chillipepperpetes Mexican Mole paste
Red kidney beans
Black turtle beans
Handful of sweetcorn
Green pepper
Celery
70% dark chocolate
Ground coffee brewed
A tin of beer
Method
1. Cook bacon in a large pan, remove and leave in bacon fat / juices
2. Cook chorizo and saucisson in same pan, remove and leave combined juices / fats
3. Brown off the steak strips in the bacon, chorizo and saucisson juices and remove
4. Cook the onion and garlic in the remaining juices until clear
5. Add all the spices and chillis
6. Add the meat, beans and sweetcorn and finely diced green pepper & celery
7. Add the coffee and beer
8. Stir and simmer for 5 hours, stirring every half hour or so
9. Leave to cool and mature for 24 hours
NB. Chillis will most likely be dried so put them in a bowl, pour boiling water over them and leave for 15–30 mins until rehydrated. Remove stems and seeds, blend up into dark evil looking paste before adding to the mix
