2stalks finely chopped celery(we didn't have celery salt (1tbsp) so just threw in celery and a bit of extra garlic salt
2tsphot smoked paprikaI am always a little more generous but it's up to you
2tspground cuminI am always a little more generous but it's up to you
1tspground cinnamonI am always a little more generous but it's up to you
1tbspmild chilli powderor if you don't have, add a little extra paprika
1/2tspground allspiceI am always a little more generous but it's up to you
2tspdried oregano
2bay leaves
3 x 400gtinned tomatoes
2tbsptomato puree
2tbspsoft brown sugar
3tbspcider vinegar
100mlbeef stockI used homemade pork stock
330mllager
1tbspworcestershire sauce
25gdark chocolate
2 x 400gkidney beans - drained and rinsed
400gblack beans, drained and rinsed
Cheese cornbread
70gstrong white bread flour
150gpolenta
1tbspbaking powder
1/1/2tspsalt
1tbspcastor sugar
3eggs
375mlwhole milk
75gmelted unsalted butter
100ggrated mature cheddar cheese
Instructions
Chilli
In a frying pan, fry batches of the beef so it's cooked and has a little brown to it. It's important to do in batches otherwise you'll struggle to achieve this.Add each cooked batch to your casserole dish or slow cooker.
Then simply add all the ingredients (except the beans) and give a good mix with a wooden spoon.Leave on a low heat on the stove for 4.5 - 5 hrs OR if in a slow cooker cook on high for 4 hrs or low of 8 hrs.
30 minutes before the end of your cooking, add in the beans and cook for another half an hour.
This is ready to serve. To go with your chilli you can make the cornbread, below, or simply serve with some rice. I also like some sour cream in a bowl.
Cheese cornbread
Turn the oven onto 200 °C / gas 7 / 428°F.Use some butter to line the loaf tin (approx a 900 g tin) and line with baking paper.
In a bowl, mix the dry ingredients.Use a whisk to mix the eggs, milk and melted butter, then add these to the dry ingredients and mix together.Now add the grated cheddar cheese.NOTE: don't stress if it seems running, once in the oven the polenta will absorb a lot of the liquid.
Simply pour this into the tin and cook for 15 mins.After this, turn the oven down a bit to 180 °C / gas 6 / 356°F then cook for another 25 minutes. Use the skewer technique if in doubt to see if it's done i.e. put the skewer into the middle of the loaf and pull out... if nothing sticks, it's done.
Serve warm or cold.
NOTE: lay tin foil over the loaf if you think it's getting too much colour but isn't quite done