About this recipe:This dish didn't involve simply opening a jar of Old El Paso sauce and pouring the contents over mince. No, this has va va voom! it contains coffee, it has Jack Daniels, it has chillies, it has 5 cloves of garlic! It is so full of flavour it really jumps up and smacks you in the mouth! If you like heat this has got it, if you like flavour this dish definitely delivers, and if you like flambéing…well my friends, you are in luck, because this dish flambés like no other!
So this cowboy chilli recipe is one of Dave's favourites, I like to think it's because its really tasty, but I have a hunch it's because he gets to set things on fire in the kitchen…and lets face it, men like doing that!
1 1/2 red, yellow or orange peppers, de-seeded and sliced
5 cloves garlic, peeled and sliced
2 cinnamon sticks
500g lean mince meat
400g tins of chopped tomatoes x 2
1 1/2 tablespoons molasses or muscavado sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
2 fresh bay leaves
400g kidney, butter, or pinto beans
50ml Jack Daniels® (this is where the fire comes in!)
1 teaspoon smoked paprika
1 pinch sea salt and freshly ground black pepper
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Make your coffee and soak your dried chillies to rehydrate them.
Heat your pan over medium heat and add some olive oil. Cook and stir the onions and red, yellow or orange peppers.
De-seed and chop half of your fresh chillies.
Slice up your re-hydrated chillies and add to the onion mix along with half of your fresh chillies, garlic, cinnamon sticks and splash of the chilli infused coffee, salt and pepper and add in your mince to fry off.
Stir and add the rest of the coffee and the tinned tomatoes, molasses or sugar. Stir in the cumin, paprika, oregano, bay leaves and kidney beans.
Cover and simmer on low heat for around 30 to 45 minutes.
After 15 to 20 minutes of simmering, Flambé 50ml of Jack Daniels and burn off the alcohol, throw remnants into the sauce mix, simmer for another 20-25 minutes. Season with salt and pepper.
Serve with peppered sour cream and rice.
Make the day before so the flavours have time to mellow and infuse.