Heston's rich chilli con carne

Updated at: Tue, 29 Aug 2023 13:26:52 GMT

Step 1

1 Start by making the spiced butter.

Step 2

Heat the olive oil in a frying pan and lightly fry the cumin and chilli powder for approximately 15 minutes.

Step 3

Pour into a bowl and add the rest of the spiced butter ingredients: mix together and once cool, place in the fridge until needed.

Step 4

2 Add 3 tbsp olive oil to a large sauce pan and heat over a high heat until smoking hot.

Step 5

Add the mince, in batches if necessary, and cook until evenly browned.

Step 6

Remove and drain the meat.

Step 7

Add a little water to the same pan to deglaze it and tip the water and bits in with the drained meat so none of the flavour is lost.

Step 8

3 Turn the heat down to medium and add the remaining olive oil.

Step 9

Add the onions and star anise and cook until the onions begin to colour, then add the garlic and green chilli and cook for another 5 minutes.

Step 10

4 Add the tomato purée, stir and cook for another 5 minutes until everything turns a brick red colour.

Step 11

Add the browned mince and juices, pour in the red wine and allow to reduce by two-thirds.

Step 12

Add the tomatoes and stock and simmer over a low heat for at least 1 hour or until it has reduced to a thick sauce consistency.

Step 13

5 Fold the beans and chopped red peppers into the chilli and simmer until they are heated through.

Step 14

Stir in 2 - 4 tbsp of the spiced butter for mild-medium heat (or more if you like it hotter).

Step 15

Remove the star anise.

Step 16

Season with salt and freshly cracked black pepper and serve with rice.

Step 17

Heston recommends: Put the remaining spiced butter, the lime zest and juice into three separate bowls on the table alongside the cheese and soured cream, so everyone can add their own seasonings to their portion of chilli,

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