Red-Hot Chilli

As the name suggests, eat with caution

Serves 4-6 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 70 Minutes

2 Tablespoons vegetable oil
6 rashers back bacon chopped
4 cloves garlic crushed
1 teaspoon paprika
1 Teaspoon ground cumin
1/2 teaspoon sea salt
2 red onions diced
1 reconstituted chipotle pepper diced
1 Jalapeno pepper minced
1 poblano pepper diced
1.5kg cans chopped tomatoes
3 tablespoons espresso (1 shot)
1 tablespoon pure maple syrup
1/2 teaspoon dried oregano
Freshly cracked pepper
2 cups cooked black beans drained
2 cups cooked red kidney beans drained
1/4 cup fresh cilantro leaves minced
1 cup sour cream
2 scallions sliced
Heat the oil in a large saucepan over medium heat.
Cook the bacon until golden and crisp.
Place on a wire rack to drain the excess grease.
Crumble the bacon and set aside.
Return the saucepan to medium heat and fry the garlic in the bacon fat until golden 1 to 2 minutes.
Add the paprika cumin sea salt onions chipotles jalapenos and poblanos.
Sauté for 10 minutes.
Stir in the tomatoes.
Add the espresso maple syrup oregano and lots of pepper.
Bring the chilli to a simmer.
Turn down the heat to medium-low and cook for 50 minutes partially covered.
Add the beans and cilantro and cook for 5 more minutes until heated through.
Serve the chilli in bowls and top with a generous spoonful of sour cream the crumbled bacon and scallions.