About this recipe:This is an amazing chilli, for which I've won several prizes. It may have some surprising ingredients, but don't be put off - it is absolutely delicious. This makes a large quantity of chilli, but does freeze well. Try it. You will not be disappointed!
350ml onion soup, prepared from 1 sachet of dried onion soup mix
Prepare onion soup from a 40g sachet of onion soup mix according to the directions, and set 350ml aside.
Place bacon grease into a large stainless steel casserole over medium-high heat, and cook and stir the cubed round and sirloin steak meat until well browned, about 10 minutes. Pour in the reserved onion soup, bring to the boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavour bits from the pot.
Stir in salt, chilli powder, cumin, black pepper, kidney beans, tomato puree and passata. Bring the mixture to the boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Stir in the cocoa powder, Coke and hot sauce, and simmer for 20 more minutes. Serve hot.
Placing steaks in freezer for about 15 minutes will stiffen them up and make them easier to cut.
To get bacon grease, cook about 4 slices of bacon in a frying pan over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices (save cooked bacon for another use). Retain about 1/4 cup of bacon grease; discard the rest, if any.
You can serve immediately, but for best results, transfer into the insert of a slow cooker, and chill for at least 8 hours to overnight. (you can keep the chilli refrigerated up to 48 hours if need be). When ready to serve, heat in covered slow cooker on High for about 3 hours; then set to Low for serving.